The video provides a quick and easy recipe for Korean spinach side dish (banchan), emphasizing its deliciousness and simplicity. The creator, a Korean individual, shares a personal anecdote about enjoying spinach as a child, contrasting it with the common dislike for the vegetable among other children. The recipe involves blanching spinach for 20 seconds in salted boiling water, immediately transferring it to an ice bath to prevent overcooking, and then gently squeezing out excess water. The seasoning involves a mix of sesame oil, soy sauce, minced garlic, green onions, Korean chili flakes (gochugaru), sesame seeds, and salt to taste. The dish is presented as a perfect, nutritious banchan that can be prepared in approximately 5 minutes.

Helen Lee

As a Korean kid, I could not understand why other kids hated spinach. Cuz the spinach I was eating, my mom shikim, amazing, immaculate, gone in 5 seconds.

Here's how to make it in 5 minutes. The perfect Korean panchchan or side dish.

Get your spinach. Think of it like one box serves one person. Then boil water with salt. Add your spinach and blanch for 20 seconds as your greens shrink like crazy and turn bright green and beautiful.

Now into an ice bath. You do not want this to overcook. Strain, then gently ring out the excess water with your hands like this.

Last step, seasoning. We're doing sesame oil, soy sauce, minced garlic, green onions, a little bit of kukaru, sesame seeds, and salt to taste. Mix well and enjoy your delicious, nutritious Korean spinach panchchan. More tips in caption.

KOREAN SPINACH BANCHAN: 5 minute recipe!

As a Korean kid, I could not understand
why other kids hated spinach. Cuz the
spinach I was eating, my mom shikim,
amazing, immaculate, gone in 5 seconds.
Here's how to make it in 5 minutes. The
perfect Korean panchchan or side dish.
Get your spinach. Think of it like one
box serves one person. Then boil water
with salt. Add your spinach and blanch
for 20 seconds as your greens shrink
like crazy and turn bright green and
beautiful. Now into an ice bath. You do
not want this to overcook. Strain, then
gently ring out the excess water with
your hands like this. Last step,
seasoning. We're doing sesame oil, soy
sauce, minced garlic, green onions, a
little bit of kukaru, sesame seeds, and
salt to taste. Mix well and enjoy your
delicious, nutritious Korean spinach
panchchan. More tips in caption.

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KOREAN SPINACH BANCHAN: 5 minute recipe!

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