Spinach Gomaae
Updated April 24, 2024
- Total Time
- 20 minutes
- Prep Time
- 2 minutes
- Cook Time
- 18 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons toasted white sesame seeds (see Tip)
- 1tablespoon soy sauce
- 2teaspoons sugar
- 1bunch mature spinach (8 to 10 ounces), ends trimmed
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
Momo
Most Japanese would cut the spinach into easy to eat pieces, like 2-inches long, after blanching the spinach.
Tom
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.
Jo Kim
I added honey instead of sugar. This is easy and very healthy. Did you know that Spinach are more nutritious in early spring?
Nina
And here I thought I didn't like spinach. Great recipe.
tim in iowa
Great technique for wilting spinach
Trevor S
For me the consistency was a think paste. Loosened with rice vinegar and mirin, but the result was way too sweet (for our taste). Next time would not use sugar at all.
Phoebe
Has anyone tried substituting tahini for the sesame seeds? If so, how much tahini for 3 tablespoons of seeds in this recipe? Thanks
ERH
Quite liked this! The pour-over technique with the boiling water worked a charm, I will definitely do that again when I need to blanch a lot of spinach quickly. Next time I will use half the sugar and a dab of sesame or perilla oil, as well as some chili flakes.
Christine in FL
Had something very similar to this at our local Korean fusion restaurant. They used pretty finely chopped raw broccoli and added chopped dates. Little or perhaps no sugar in the sauce. Heavenly.
Barry
Very simple, very umami tasty!
James
A little gritty—I'd like it to be a smoother paste. It also was more bitter than I was expecting; I might add a little more sugar and use a food processor.
use two cookie sheets
Add toasted sesame oil! Makes a huge difference! Serve with the option of chili
Karen L Davis
Great side dish. Terrific flavor. First round of “toasted” sesame seeds burned; they change from white to burned in seconds.
kellipsf
Did the shortcut above: 1/2 tsp of sesame paste instead of ground sesame seeds. Replaced sugar with 1 tbsp of rice vinegar. Did toast and add a tbsp of sesame seeds at the end. Tossed with blanched broccolini. So good & easy to accompany sushi!
@ease
I didn’t have spinach so I made this with broccoli. I used tahini as a shortcut for the ground sesame seeds. It was delicious! A great component for our Japanese themed lunch!
Phoebe
How much tahini did you use instead of the 3 tablespoons of seeds?
Jim
A small, Japanese "Suribachi" (small ceramic bowl with ridges on the inside, used with a wooden pestle. Don't pound - scrape/grind/crush the seeds with the pestle against the ridges) makes quick work of the sesame seeds. Put the spinach in a bowl, with some broken-up tofu, and toss with the sesame dressing for a good summer side-dish. You can also add a little grated fresh ginger, or a little lemon, or a little dashi into the dressing.
live your life
This is good but very sweet. I do realize this is a Japanese dish, though. I would just make with a pinch of sugar next time. Otherwise the ground toasted sesame w soy sauce is so good. Quick and nutritious side
MadKin
I love spinach & sesame seeds so I had to try this. I have elbow issues so used my spice grinder, a repurchased coffee grinder I only use for spices) to grind the sesame seeds to a coarse grind - perfect.
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