Ingredients
1 bunch spinach
1 green onion, chopped
1 kosaji gochujang
2 kosaji soy sauce
2 kosaji minced garlic
1/2 kosaji sugar
1 kosaji sesami seed oil
1 kosaji sesame seeds
Steps
Trim off the roots from the spinach. Wash toroughly until there is no dirt in the water. Blanch the spinach in salted boiling water until wilted, 20-30 seconds.
Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
Drain and squeeze out excess water. Cut into 3-inch pieces.
Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.
Tamagawa Salad 