STEP 1/9
Place spinach leaves facing up in boiling water, blanch rice, and remove Soak it in cold water and remove the roots Rinse in cold water three or four times to prevent soil from coming out Place in a strainer until the water dries out
STEP 2/9
Put the anchovies (dry dung) removed from the intestines and the flat radish into the nambi, add water to the nambi, and bring to a boil over high heat
STEP 3/9
Chop zucchini, onion and green onion
STEP 4/9
When the water boils, lower the heat, add 2.5T of soybean paste, press the spoon next to Nambi to dissolve the soybean paste
STEP 5/9
Add zucchini and onion and bring to a boil
STEP 6/9
Press lightly with your hands to drain and add spinach and green onions, which are about 4cm long
STEP 7/9
When it boils, add 1/2T of minced garlic and mix thoroughly
STEP 8/9
Spinach doenjang-guk is ready Taste and add salt or soy sauce if bland When squeezed, add water or spinach
STEP 9/9
About half of the spinach was left, 2T brewed soy sauce, 1/2T minced garlic, 1T sesame oil, 1T whole sesame seeds, and made into a side dish