This is a fun take on a Korean version of spinach, with the spinach wilted in sesame oil with garlic and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s “The Best Recipes in the World.” In typical Bittman style, the spinach is quick, easy, and good. Updated, from the recipe archive. First posted November, 2005
Can Only Fresh Spinach Be Used?
We’ve not made this recipe with frozen spinach, but one of our readers used frozen chopped spinach and was pleased with the results.
Make This Spinach Side Dish Recipe Your Own
Add in chopped green onionsAdd a squirt of lemon juiceAdd chili flakesOmit sugarAdd in more veggies like carrots or cabbageAdd 1 teaspoon of oyster sauce
5 More Tasty Spinach Side Dish Recipes
Easy Sauteed Spinach Creamed Spinach With Bacon Spinach and Orzo Salad Zucchini and Spinach Gratin Spinach Salad With Roasted Grapes and Warm Bacon Vinaigrette
Adapted from Mark Bittman’s The Best Recipes in the World. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
