How to make Spinach Banchan

Why cooks start here

Spinach Banchan is cooked the way banchan side dishes cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Spinach Banchan is a staple in Korean households, often gracing the table as part of a meal featuring multiple banchan, or small side dishes. It's prepared with the intuition of a home cook, where salt is pinched and tasted, and the richness of sesame oil is used to its full potential. This dish reflects the home-cooked essence of Korean cuisine, meant to complement and elevate the main dishes it accompanies. The taste is a delicate balance of earthy spinach, aromatic garlic, and nutty sesame, with a subtle hint of soy sauce. The texture is tender yet retains a slight bite, ensuring a refreshing contrast to other richer banchan. It's a humble yet essential component of a Korean meal, offering a whisper of freshness amidst bold flavors.