Spinach Gomaae
Updated April 23, 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 loved this. I skipped the smashing of the sesame seeds and used them whole. I had sesame oil so I added a drop to the dressing instead. Any sugar works- white, brown, honey, maybe maple syrup? sherry? With a water kettle boiling near by & a 10 ounce bag of pre-washed spinach piled into my colander, I made this in 3 minutes. Seriously- weeknight vegetable on the table, with rice cooker sushi rice & baked miso glazed halibut- Life affirming food and so little work or clean up. Total win. Yum.
I made the sauce as written and put it on steamed broccoli and jasmine rice. I didn't care for it; the ratio of ground Sesame seeds to liquid soy sauce yielded an unpleasant, sandy texture, and the sugar didn't make sense to me. I added another 1/2 tbsp of soy sauce, a splash of rice vinegar, and then some sriracha on top, and it was much better.
Gonna try this over steamed broccoli for my lunches! Thanks Eric!
You can buy pre-ground sesame seeds in many Japanese and Asian grocery stores. Makes this a lot quicker and easier to make