Parboiled Spinach with Two Types of Seasoning: Soy Sauce and Gochujang

Cultural Corps of Korean Buddhism and Korea Tourism Organisation

Seasoned spinach in two types of sauce (2)


  • 2 heads/bunches of spinach

Naturally Brewed Soy Sauce Seasoning

  • 1 Tbsp Naturally Brewed Soy Sauce
  • 0.5 Tbsp Salt
  • 1 Tbsp Sesame Seed Oil
  • 1 Tbsp Sesame Seeds

Red Chilli Paste Seasoning

  • 1 Tbsp Korean Red Chilli Paste (Gochujang)
  • 1 Tbsp Green Plum Extract
  • 1 Tbsp Sesame Seed Oil
  • 1 Tbsp Sesame Seeds


  1. Wash the spinach and parboil in salted water. Rinse with cold water.
  2. Add the seasoning ingredients to the prepared spinach and mix with your hands until fully coated.

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