Shepherd's Purse and Spinach Namul, Blanching Them Separately Keeps the Texture of Both

Steps

1. 1

   Soak the shepherd's purse in cold water for 10 minutes to loosen the dirt, then scrape off the dirt. Trim the roots of the spinach and wash both together.

2. 2

   Bring 1.5L of water to a boil with 2T coarse salt.

3. 3

   Add only the shepherd's purse first and blanch for 1 minute, then remove. Blanch the spinach for 30 seconds.

4. 4

   Quickly rinse the shepherd's purse and spinach in cold water to remove heat, then cut into bite-sized pieces.

5. 5

   Place the shepherd's purse and spinach in a bowl, add 2T tuna sauce, 1T minced garlic, 1T plum extract, 0.5T seasoned salt, and 0.5T sesame oil, and toss.