Easy 10-min. Korean Spinach Side Dish (Sigeumchi Namul)

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• 17 oz spinach (about 2 large bunches)
  Ingredient note

  Source: 17 oz spinach (about 2 large bunches)
• 1 tsp salt (for blanching)
  Ingredient note

  Source: 1 tsp salt (for blanching)
• 1 tbsp regular soy sauce (feel free to add 1/2 tbsp more if you like it saltier)
  Ingredient note

  Source: 1 tbsp regular soy sauce (feel free to add 1/2 tbsp more if you like it saltier)
• 2 tbsp sesame oil
  Ingredient note

  Source: 2 tbsp sesame oil
• 1 tbsp sesame seeds
  Ingredient note

  Source: 1 tbsp sesame seeds
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 tsp white granulated sugar
  Ingredient note

  Source: 1 tsp white granulated sugar

1. Chop your spinach into 2-inch-long pieces. Removing the roots but keeping the stems.
2. In a large bowl, wash your spinach at least 4-5 times in cold running water to remove a lot of dirt. The water should run green but clear at the bottom of the bowl. Strain the water.
3. In a large pot filled with water, add salt, and bring to a boil. Blanch spinach for no more than 20-30 seconds.
4. Quickly strain the spinach and rinse with cold running water until the spinach is cold to touch. Alternatively, you may transfer spinach to an ice bath.
5. Drain the cold water. With clean hands, gather the spinach into a ball and squeeze out as much water as possible. Transfer spinach to a large mixing bowl.
6. In a separate bowl, combine sauce ingredients until combined.
7. Pour sauce over spinach and mix with clean hands or tongs. Serve and enjoy!