Korean Spinach Side Dish in 10 Minutes

Name: Korean Spinach Side Dish in 10 Minutes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 200g spinach; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp minced garlic; 1/2 tsp sugar; 1 tsp toasted sesame seeds

Author: Tessa

Published: September 3, 2025

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Need a quick and healthy side dish that actually tastes amazing? My Korean grandma taught me this Easy 10-min. Korean Spinach Side Dish decades ago, and it’s been my secret weapon ever since. In just 10 minutes, you get this vibrant, garlicky, sesame-kissed spinach that pairs perfectly with everything from rice bowls to grilled meats. The best part? It requires only 6 simple ingredients you probably already have. Trust me, once you try this method—passed down through generations of Korean home cooks—you’ll never look at spinach the same way again.

Why You’ll Love This Easy 10-min. Korean Spinach Side Dish

Let me tell you why this little dish stole my heart (and probably will steal yours too):

Crazy fast: Done in 10 minutes flat – faster than ordering takeout!
Healthy but delicious: Packed with nutrients but tastes like you spent hours on it
Pantry staples: Just 6 simple ingredients – no fancy shopping required
Meal transformer: Turns basic rice or noodles into something special
Make-ahead friendly: Actually gets better as the flavors mingle

Seriously, it’s the side dish that acts like a main character. My family begs for it weekly!

Easy 10-min. Korean Spinach Side Dish - detail 1

Ingredients for Easy 10-min. Korean Spinach Side Dish

Here’s the beautiful simplicity of this dish – just six humble ingredients come together like magic. But listen closely, because the quality of each one makes all the difference:

200g fresh spinach (not baby spinach – you want those sturdy leaves that can handle a quick blanch without turning to mush)
1 tbsp soy sauce (I use regular but low-sodium works too if you’re watching salt – just taste as you go)
1 tsp toasted sesame oil (don’t you dare use plain sesame oil – that toasty aroma is everything!)
1 tsp minced garlic (freshly minced please – none of that jarred stuff. Your fingers might smell garlicky for hours but it’s worth it)
1/2 tsp sugar (just a whisper to balance flavors – honey or maple syrup works in a pinch)
1 tsp toasted sesame seeds (I always toast extra because I snack on them while cooking)

Quick prep notes: Rinse that spinach really well – nothing worse than gritty greens. And when I say minced garlic, I mean finely minced – we want flavor in every bite without any harsh chunks.

How to Make Easy 10-min. Korean Spinach Side Dish

Okay, let’s get cooking! This dish comes together so fast you’ll laugh, but there are a few key moments where timing is everything. Follow these steps and you’ll have perfect Korean spinach every single time:

Step 1: Blanch the Spinach

First, grab your biggest pot and fill it about halfway with water – you want lots of room for the spinach to swim freely. Get that water boiling like crazy, then add the spinach all at once. Here’s the crucial part: set a timer for exactly 30 seconds! I’m serious – any longer and you’ll lose that beautiful bright green color and perfect tender-crisp bite.

While it cooks, prep an ice bath (just a big bowl of ice water). When the timer dings, fish out the spinach with tongs and immediately plunge it into the cold water. This stops the cooking dead in its tracks and keeps that gorgeous emerald color. Drain well, then here’s my grandma’s trick: gently squeeze handfuls to remove excess water, but don’t crush it into oblivion – we want texture, not baby food!

Step 2: Season and Combine

Now for the flavor magic! In a medium bowl, whisk together the soy sauce, sesame oil, garlic, and sugar until the sugar dissolves. Toss in your squeezed-dry spinach and use clean hands to massage the sauce into every leaf – this is way more effective than a spoon. Taste and adjust – sometimes I add an extra drizzle of sesame oil if I’m feeling indulgent.

Want some heat? Throw in 1/4 tsp of Korean chili flakes (gochugaru) for a gentle kick. The spinach should be evenly coated but not swimming in sauce – it’s a side dish, not a salad!

Step 3: Garnish and Serve

The finishing touch: shower your spinach with those toasted sesame seeds. I always give them a quick crush between my fingers first to release more aroma. You can serve this immediately at room temperature (my favorite) or chill it for 15 minutes if you prefer it cold.

Pro tip: If making ahead, hold back the sesame seeds until serving – they’ll stay satisfyingly crunchy that way. Now dig in and prepare to be amazed at how something so simple tastes so incredibly good!

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Expert Tips for the Best Easy 10-min. Korean Spinach Side Dish

After making this dish literally hundreds of times, here are my non-negotiable secrets for perfection:

Fresh garlic only: Powdered garlic turns bitter here – that punchy raw bite is what makes this dish sing!
Toast your own seeds: Store-bought toasted sesame seeds lose flavor fast. Toast raw ones in a dry pan until golden – the nutty aroma will blow your mind.
Sauce flexibility: Double the sauce ingredients if you like it juicier (I do!), but add gradually – you can always add more.
Blanch timing: Set that 30-second timer religiously – overcooked spinach becomes sad and slimy.

Trust me, these little details take this dish from good to “Oh my god, what is this magic?!”

Variations for Your Easy 10-min. Korean Spinach Side Dish

One of my favorite things about this recipe is how easily it adapts to different tastes and diets! Here are my go-to twists when I’m feeling creative:

Gluten-free: Swap soy sauce for tamari – same umami punch!
Sweetener swap: Honey or maple syrup instead of sugar adds lovely depth
Crunchy add-ins: Toss in julienned carrots or thinly sliced bell peppers
Protein boost: Mix in some crumbled tofu or shredded chicken

The basic recipe is perfect as-is, but don’t be afraid to make it your own!

Serving Suggestions for Easy 10-min. Korean Spinach Side Dish

This spinach dish is the ultimate team player! I love it piled next to a bowl of steaming white rice or tucked into a bibimbap with all the fixings. It’s also fantastic alongside grilled chicken, beef, or salmon—trust me, that sesame-garlic flavor works with everything. For a quick lunch, I’ll even toss it with cold soba noodles and call it a meal!

Storage & Reheating

Here’s the deal – this spinach is best enjoyed fresh, but if you must store it, tuck it into an airtight container in the fridge for up to 2 days. No freezing (trust me, it turns into a sad, watery mess). The sesame seeds will lose their crunch overnight, so I always sprinkle fresh ones on when serving leftovers. Pro tip: Let it come to room temperature before eating – the flavors wake right up!

Nutrition Information

Just between us – I’m no nutritionist, but here’s the rundown on this healthy little powerhouse (per serving): about 50 calories, 3g fat (mostly the good kind from sesame oil), and packed with iron and vitamins. Remember, these are estimates – your exact numbers might dance around a bit depending on ingredient brands and how generous you are with that delicious sesame oil!

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Oh honey, don’t do it! Frozen spinach turns into a sad, soggy mess – we want that beautiful texture only fresh spinach can give. The 30-second blanch is what makes this dish special!

Can I make this ahead of time?
Absolutely! The flavors actually get better after chilling for a few hours. Just wait to add those crunchy sesame seeds until right before serving – nobody likes limp seeds.

How can I make it spicier?
Toss in 1/4 tsp of Korean chili flakes (gochugaru) with the sauce for a gentle kick, or up to 1/2 tsp if you’re feeling bold. The sesame and garlic balance the heat perfectly.

Tried it? Rate below!