Sigeumchi Namul Seasoned Spinach

Bring a large pot of water to a boil and add the salt.

Blanch the spinach for only 30-45 seconds until the stems are slightly flexible and the leaves are bright green.

Immediately drain the spinach and plunge it into a large bowl of ice water to stop the cooking process.

Once cooled, gather the spinach and squeeze firmly with your hands to remove as much excess water as possible. It should form a dense ball.

Cut the spinach ball into 2-inch sections to make it easier to eat.

In a mixing bowl, combine the minced garlic, soy sauce, sesame oil, chopped green onion, and sesame seeds.

Add the spinach to the bowl and use your hands to gently toss and separate the clumps, ensuring the seasoning is evenly distributed.

Taste and add a tiny pinch of salt if needed, then serve immediately or chill for later.