This amazing Asian-inspired take on Gomae is a perfect accompaniment to any grilled fish, poultry or pork dish.  We especially love this preparation with fresh Copper River Salmon.  Also great for a light pick-me-up snack.  Enjoy!


Serves 2
Prep time 5 minutes
Cook time 2 minutes
Total time 7 minutes
Meal type Salad, Side Dish
Misc Serve Cold
Region Asian
By author EVOO Mike


  • 1lb Baby Spinach (Washed)
  • 2 tablespoons Honey Ginger White Balsamic (EVOO Marketplace)
  • 1 tablespoon Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1 tablespoon Soy Sauce (Premium)
  • 1 tablespoon Garlic Chili Paste
  • 1 tablespoon Toasted Sesame Seeds


Step 1
Bring a large pot of water to a boil. Add in Spinach and blanch for ~2 minutes or just until spinach softens. The goal is to just soften the leaves up and not cook them.
Step 2
Remove spinach from boiling water and place in a colander. Rinse under cold water to stop cooking process.
Step 3
With leaves still in colander, gently press to remove as much water as possible. Try to strike a balance between removing the green nutrients and removing enough water to taste the prepared seasoning sauce.
Step 4
Whisk together all liquid ingredients, including garlic chili paste and toasted sesame seeds. In a bowl combine spinach and sauce. Gently fold to coat evenly. Serve!