Boil the water

• Bring a large pot of water to a rolling boil and season generously with salt.

Blanch the spinach

• Add the spinach to the boiling water and blanch briefly, until the leaves shrink and turn bright green.

Shock in an ice bath

• Transfer the spinach straight into a bowl of ice water to stop the cooking and lock in the green color.

Squeeze out the water

• Drain the spinach in a colander, then squeeze out as much water as possible with your hands.

Make the seasoning

• In a bowl, combine the sesame oil, soy sauce, minced garlic, green onion, gochugaru, sesame seeds and salt to taste.

Toss and serve

• Add the squeezed spinach to the seasoning and mix well with your hands until evenly coated.
• Taste, adjust the salt, and serve.