・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

I love eating side dishes when I go to Korean restaurants. I even asked a Korean person for the recipe. Recently, I've started eating low-carb, so this recipe is sugar-free but tastes very similar to the regular version. Make a big batch and store it in the fridge to enjoy for several days.

I added enoki mushrooms with my standard boiled spinach.Just boil and mix!!Yuzu kosho paste is also good for seasoning! For 4 servings. Recipe by 3to mama

There are times when I only use soy sauce and bonito flakes, but sometimes I make it without cutting corners.Mizuna, komatsuna, and Chinese cabbage are also delicious. You can also boil and add enoki or shimeji mushrooms. They are tasty as well.If you heat the dashi stock, it loses its smell, so avoid adding it to Step 1.It looks delicious if you mound it generously. Recipe by msft5632

An easy dish when you want to season your usual spinach side dish with a different spin. Recipe by Momopanda

A popular recipe featuring the rich aroma of sesame oil and a delightful texture. It's so simple, perfect for adding one more dish!The origin of this recipeZucchini, with its mild and slightly sweet flavor, is delicious even raw. It pairs well with oil, making it perfect for namul!

I had bok choy and squid in the fridge and I improvised! This is what I came up with. You could use komatsuna greens instead of bok choy!The cooking times for the bok choy stem and the leaves are different. The final result will be better if you add to the pan separately - stems and then leaves.Adjust the amount of salt to your liking. Recipe by JACK0904

In summertime, I receive a large amount of eggplants, so I cook them in a variety of ways.The amount of soy sauce may vary depending on how much you drain the excess moisture from the eggplants. Start with two swirls.Make sure you drain the eggplants after they have cooled down to avoid burning yourself. For 2 eggplants' worth. Recipe by xxyuzumikanxx

I tried replicating a stir-fried bok choy and egg dish that I had at a Chinese restaurant before.The ginger flavour is refreshing, and it goes well with any main dish.It's a quick and handy recipe!The key is to bring out the ginger flavour at the beginning. Recipe by Mimosa

My favorite this about Korean cuisine is they variety of ways they incorporate vegetables into their dishes!Korean people typically consume side dishes along with their meals and this simple seasoned spinach is one of my personal favorites.This spinach can be paired with meat and rice, one of the most popular ways I’ve seen this seasoned spinach consumed is in the traditional Korean rice dish called Bibimbap which is a variety of vegetables and meat mixed with rice and Korean red chili paste (Gochujang)