_{This post contains affiliate links which allow me to earn from qualifying purchases. As a passionate cook I only recommend things I actually use and love 🙂}

Ingredients

Serves 2

200 g baby spinach
100 g beansprouts
1 small carrot

Seasoning

2 cloves garlic, minced
2 tablespoons light soy sauce
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Additional for a spicy version

½ tablespoon chilli flakes
½ tablespoon Korean chilli paste (gochujang)
1 teaspoon brown sugar

Method

1. In a pot, add 1 teaspoon of salt and bring to a boil. Once it is boiling, add the spinach and blanch for 30 seconds.
2. Remove and rinse spinach with cold water to stop the cooking. Squeeze out all the excess water.
3. Blanch the beansprouts for 30 seconds and squeeze out all the excess water.
4. In a small bowl, mix together all the seasoning ingredients. For a spicy version, add the additional red chilli flakes, gochujang and sugar.
5. Add the seasoning mixture to the spinach and beansprouts separately and mix well. Taste to see if you need any more additional seasoning. 
6. Serve on their own as side dishes, or on top of a bed of white rice as a bibimbap along with beef bulgogi, pork bulgogi, Korean fried chicken or Korean fried tofu.

Did you try this recipe and how did it go? Share with me in the comments below 🙂

Janice xx

You can also subscribe to this blog and get all my latest recipes in your inbox!