Spinach Gomaae
Updated April 23, 2024
Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 20 minutes
- Prep Time
- 2 minutes
- Cook Time
- 18 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons toasted white sesame seeds (see Tip)
1 tablespoon soy sauce
2 teaspoons sugar
1 bunch mature spinach (8 to 10 ounces), ends trimmed
Nutritional analysis per serving (4 servings)
6 grams carbs; 64 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 271 milligrams sodium; 3 grams protein; 2 grams sugar
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.
Sorry I am one of those irritating people who change the recipie then write a review. Anyways I saved time. I used Tahini and korean soup soya sauce with a diced garlic clove to make Korean style. Too salty with that soup soya sauce so I added quite a bit of water and it was perfect. Lots of sweetness from the spinach (I just steamed it so no wringing out, my lazyness) great taste from the Tahini Soup Soya Sauce and finely diced garlic. 5 stars forever!
Oh by the way I didn't use any sugar. The spinach in Vancouver BC is sweet enough when you contrast it to the dressing.
Simple and delicious. Perfect side to sushi or any light meal. I would recommend pulling back on the sugar slightly, but that is my only suggestion.