- Trim off the roots with a small, sharp, knife.
- Remove yellowish or discolored leaves.
- Halve lengthwise if too wide.
- Rinse well in cold water.
- Add salt to boiling water
- Add spinach root-side first
- Blanch slightly
- Rinse immediately in cold water.
Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food and hannaone