🔔 Spinach kimchi. (1T = rice spoon)
350g spinach, 40g onion, 25g green onion, 3 garlic, 1 cheongyang pepper, ½ red pepper, 1T (18g) coarse salt, 10 anchovies, 1.2L + 100ml water, 1 kelp, 1T flour (15g), 1½T red pepper powder (12g), coarse salt 3T (24g), minced ginger ⅓T, plum syrup 3T.

✨ Spinach kimchi. (Refer to the video for detailed recipe.)
1. Wash after trimming spinach.
2. Sprinkle 1T (18g) of coarse salt on spinach and leave it for 20 minutes.
3. Rinse with water after 20 minutes.
4. Put 10 trimmed anchovies for soup in a pot and stir-fry for 30 seconds over high heat.
5. Add 1.2L of water and a piece of kelp and boil.
+ When it boils, lower the heat to low and simmer for another 10 minutes.
6. Cut onion, chives, garlic, Cheongyang pepper, and red pepper.
7. Add 1T (15g) of flour to 100ml of water and mix.
8. Remove the broth ingredients, add flour and water, and boil over high heat.
+ When it boils, lower the heat to medium-low and simmer for 2 more minutes.
9. Put spinach, onion, garlic, cheongyang pepper, red pepper, and chives in a container.
10. Add 1½T (12g) of red pepper powder to the boiled broth.
11. Add 3T (24g) coarse salt, ⅓T minced ginger, and 3T plum syrup and mix.
12. Pour one seaweed dish over the spinach as it is hot.
13. Press the top and when the seasoning cools down, close the lid and leave it at room temperature for 1-2 days.
14. Refrigeration.

#spinach #spinach dishes