Wash thoroughly under running water. (When you buy spinach, it's better to have long stems and fluffy leaves if you want to make soup. It tastes better if the stems are short and the roots are slightly pink if you want to coat them.)

Bring water to a boil in a pot. Add a spoonful of coarse salt first. The reason for adding salt is to prevent nutrient destruction and make the color darker.

Blanch spinach in boiling water. It's not even time to blanching time.. Put it in, flip it over, count to three, and take it out right away. Don't put the lid on when blanching.

Rinse it with cold water.

Squeeze the water tight. When seasoned spinach, it's not good to see if it's too wet, so squeeze it tightly.

If it's too long, cut it into bite-size pieces. Shake off the lumps and put them in a bowl. I will do it in three ways, so I will prepare three balls.

I'm going to do the general one first. Add half a spoon of salt, one spoon of sesame oil, and half a spoon of sesame seeds. I blanched two layers of spinach, so this is the standard when you season one layer.

Using a wrist snap, don't strain it and mix it gently. If you mix spinach while shaking it off, the seasonings mix well.

It's a normal seasoned spinach.

In the other two recipes, I'm going to put green onions, so I cut them. I used chives, but it doesn't matter if you use green onions. Instead, the color is better when you use white hair rather than green leaves.

Let me show you how to make seasoned spinach. It's based on spinach. Add 2 spoons of soybean paste, 1 spoon of sesame oil, 2/1 spoon of garlic, a little red pepper powder, and 2 spoons of green onion and mix well. If the soy bean paste is salty, it's good to mix it with commercial soybean paste. (I added one spoon of commercial soybean paste and one spoon of soy bean paste) If you think it's too salty, taste it and add it little by little.

Spinach doenjang is done.

Lastly, I will tell you how to season it with red pepper paste. It's about half of spinach. Add 2 spoons of red pepper paste, 2/1 spoons of soybean paste, 2/1 spoons of oligosaccharide, 1 spoon of sesame oil, 1 spoon of garlic and 2 spoons of green onion. It tastes better with soybean paste than just red pepper paste. If you like sweet things, you can add oligosaccharide.

Mix it well so that the red pepper paste mixes well. Lastly, add a lot of sesame seeds and mix it again. That's it.

Spinach red pepper paste is done.