Korean Sesame Spinach Recipe

Korean Sesame Spinach. This recipe is a super simple one you can repeat as often as you’d like, as a Korean side dish to a hot bowl of white rice. Yum.

Korean side dishes are called “banchan” (both “a”s pronounced “ah”). And in an average Korean household there are three or more little banchan side dishes, come meal-time, to accompany the rice and main dish.

In an average Korean restaurant, there can be anywhere from three to double-digits of dishes. All “free” and coming with your main dish and rice. You can safely assume that the better the restaurant, the better the banchan will be:

BanchanComparisonI took the photos above at two different Korean restaurants, in New York, who shall remain nameless. You can see just how big the difference is in what,and how much, was presented.

So let’s get started on your first of many banchan recipes to come!

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1 pound spinach

1 clove of very finely chopped garlic

2 tablespoons sesame oil

2 teaspoons Korean Dashida Beef Stock (can be swapped out for soy sauce for you vegans)

1/2 tablespoon sugar

1 teaspoon sesame seeds (optional, to throw on as garnish at the end)

Salt/Pepper to flavor

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1. Bring a pot of water to a boil while you prepare your garlic.

2. Blanche your spinach in the boiling water for 10 seconds (not longer or you’ll get spinach puree in the end) and then remove quickly, and rinse your spinach in cold water.

3. Gently, but firmly, squeeze the spinach to remove most of the water. Grab a mixing bowl of your choice then go ahead and throw in your spinach, garlic, sesame oil, Korean Dashida Beef Stock and sugar. Many people will use soy sauce instead of the Korean Dashida Beef Stock, but my mother always said there was enough soy sauce in our life and always went with the beef stock.


~ I did mention in my Home Alone Udon Noodle Soup Recipe that the Korean Dashida beef stock is more concentrated than regular bouillon cubes we’re used to. So be careful not to be too heavy-handed!

4.  Mix your spinach and ingredients, by hand (yes, more love that way). Get in there into each leaf (try your best) and mix evenly. Add salt/pepper to taste.

5. Serve with rice and whatever else on your menu for the meal. You can throw some sesame seeds on top of each serving of spinach here if you’d like. And it’s recommended that you not reheat spinach (nitrates and all that scary stuff).

~ On this particular day, I went with some Korean Beef Stew and white rice.



Always dishing,



  1. Love love love! I used to frequent a Korean BBQ place, and I loved the sides. I hope you’ll include in the upcoming recipes pickled carrots & daikon? I think if I had a jar of that in my fridge to snack on I could break myself of the bad-for-me late night snacks I usually resort to.


Feel Free to Dish!