Tested Recipe with Slight Adjustment Adapted from http://www.koreanbapsang.com
1 spring onion (chopped)
1 ½ tsp gochujang (Korean hot pepper paste)
1 ½ tsp light soy sauce
½ tsp chopped garlic
1 tsp extra virgin sesame oil
1 tsp toasted white sesame seeds
1/8 tsp ground white pepper
- Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, about 30 seconds.
- Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
- Add the remaining ingredients, put on a disposable glove and mix everything well by hand.
- Serve as a side dish.