Spinach with Korean Nori Seaweed

Spinach with Korean Nori Seaweed

Mix boiled spinach with Korean nori seaweed and a dab of soy sauce. It doesn't get soggy, so it's great in bento.

Ingredients: the amount in the picture x 2

2~3 bunches
Korean nori seaweed (pre-cut)
4 sheets
Soy sauce
1/2 teaspoon


1. Boil the spinach, and soak in water to remove bitterness. Then squeeze the extra water out, and cut into 3 cm lengths.
2. After cutting, bring the bunch together and squeeze out the water again.
3. Crumble the spinach in a bowl, and add Korean nori seaweed by tearing into small pieces. Add soy sauce, mix in, and it's done.
4. The dark green adds a nice colour to bentos.

Story Behind this Recipe

Spinach comes in handy when you want colour in bentos. I wanted to create a spinach recipe which wouldn't get soggy but is tasty, so I came up with this recipe which is derived from my usual nori seaweed seasoning recipe.