Spinach Gomaae
Updated April 24, 2024
- Total Time
- 20 minutes
- Prep Time
- 2 minutes
- Cook Time
- 18 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons toasted white sesame seeds (see Tip)
- 1tablespoon soy sauce
- 2teaspoons sugar
- 1bunch mature spinach (8 to 10 ounces), ends trimmed
Nutritional analysis per serving (4 servings)
64 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a spice grinder or mortar, grind the toasted sesame seeds into a coarse powder. Or, crush the seeds with a heavy pot or skillet on a cutting board. Add to a medium bowl along with the soy sauce and sugar. Stir to combine.
- Step 2
Bring 4 cups of water to a boil in a kettle or saucepan. Wash and drain the spinach in a colander. With the colander in the sink, carefully pour the boiled water over the spinach to wilt it. Drain, then transfer the spinach to a clean kitchen towel and wring out any excess water or simply press with a spoon to expel water.
- Step 3
Add the spinach to the bowl with the sauce and toss to combine. Serve at room temperature or chilled.
- If you have untoasted sesame seeds, simply heat them in a small skillet over medium-low, shaking the pan occasionally, until the seeds are light brown and fragrant with nuttiness, about 5 minutes.
Private Notes
Comments
Most Japanese would cut the spinach into easy to eat pieces, like 2-inches long, after blanching the spinach.
I was taught to make this using rice wine rather than sugar. After wringing out the water, soak the spinach in rice wine and soy sauce then wringing it a second time to remove bitterness, before dressing.
I added honey instead of sugar. This is easy and very healthy. Did you know that Spinach are more nutritious in early spring?
I, too, would cut the spinach into edible, bite-sized pieces - were I served the long strands of spinach shown in your photo I would politely pass - and would, of course, omit the sugar. Why candify this otherwise nutritious and naturally tasty dish? I'd also use low-sodium soy sauce.
Didn’t have sesame seeds so we substituted pine nuts and it was delicious also. Agree, easy weeknight veggie.
I tried to grind the seeds with mortar and pestle but there was too Mitch and it would have taken too long. I used the barely ground seeds and added a small amount of sesame oil. Sweetened with honey. Made rice, had such a good meal.