In winter, the sweetened spinach is more and more delicious. Prices tend to rise toward the end of the year, so it's convenient to freeze them all together when you get a lot of them.


Spinach can be frozen raw, but it is recommended to freeze it "after boiling" considering the time and effort required to wipe off the water and the risk that the frozen leaves will crumble. Here are some tips on how to boil and how to defrost.

Boil time is very short

The point of spinach is that it leaves a chewy texture in a short boil time, which makes it delicious even after thawing. Before boiling, soak it in water to thoroughly wash away the mud.


Add salt (about 1 teaspoon to 1 L of water) to boiling water, take 3-4 bundles each, and soak in hot water from the root. Slowly count for 10 seconds, then submerge the leaves, and when the whole is exhausted, remove from hot water. Immediately take it in cold water (ice water, if any) to prevent it from catching fire due to residual heat and stop the color.

Freeze after cutting

After cooling to the extent that you can hold it in your hand, squeeze the water tightly and cut it to a length of 3 to 4 cm that is easy to use. Divide each serving into small pieces, wrap them in a wrap, put them in a freezer bag, deflate them, and freeze them.

Cooking method

If you want to make it a rice cake or aemono, thaw it in the refrigerator for 3 hours or more to make it ready to eat. It has a good sweetness and a good texture, and it is so delicious that you can't think it's frozen once.


If you want to heat stir-fried foods or soups, you can cook them frozen. It's cooked quickly, so it's also useful for making miso soup when you're busy.


The storage period after freezing is about 1 month. Boil as much as you eat that day and save it wisely!