Okjubu's Spinach Fritter

Name: Okjubu's Spinach Fritter
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: spinach 1 bunch; tempura flour 2 tablespoons; water as needed; salt a pinch

A unique fritter that preserves the crisp, sweet, and crunchy texture of spinach by frying it whole without chopping

10 min Difficulty Easy side dish

Main ingredients

spinach tempura flour

Ingredients needed 2 servings

spinach 1 bunch

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spinach tempura flour

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tempura flour 2 tablespoons

water as needed

salt a pinch

Recipe

Wash the spinach thoroughly, keeping the stems intact, and remove excess moisture.
Place the spinach in a bowl and sprinkle 2 tablespoons of tempura flour over it, gently tossing to coat.
Add a little water and salt, mixing just enough so the flour adheres lightly to the surface of the spinach.
Heat a pan with plenty of oil, then spread the spinach out flat on the surface.
Fry until golden and crispy on both sides, then finish.

Sprinkle tempura flour over spinach and toss gently.
Add a bit of salt and water to create a light batter coating.
Heat oil in a pan and fry on both sides until crispy.

Cooking tips

Do not use too much tempura flour—just lightly coat the spinach so its aroma and flavor remain fresh.
Fry quickly over high heat to maintain spinach’s characteristic crisp texture.