Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heat-cooking, and blanching to determine residue or transfer ratios of those pesticides. Residue ratio in discarded inedible portion varied significantly, 0-94%, depending on pesticides applied, vegetable type, and cooking processes. Average reduction ratios of residues during cooking process were 78, 46, 23, 12, 10, 9, 8, and 2% in dichlorvos, diazinon, chlorpyrifos, endosulfan, EPN, cypermethrin, deltamethrin, and fenvalerate, respectively.