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Place the inner bag of the Hambagu with tomato sauce in boiling water for 10 minutes. Trim, then slice the spring onion[s] finely. Add the baby leaf spinach to a colander and pour over the boiled water so that it starts to wilt. Add the wilted spinach, toasted sesame oil, toasted sesame seeds and a pinch of salt to a medium bowl and give everything a good mix up – this is your spinach gomaae. Serve the Hambagu with onion sauce over the brown rice with the spinach gomaae to the side. Garnish with the sliced spring onion.
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