Sigeumchi Namul (Seasoned Spinach Banchan)

How to Make It

1. 1

   Bring a large pot of water to a rolling boil. Add spinach and blanch for exactly 30 seconds.

2. 2

   Transfer immediately to a bowl of ice-cold water to stop cooking and preserve the vibrant green colour.

3. 3

   Drain the spinach and squeeze firmly with both hands to remove as much water as possible. Gather into a ball and give one firm final squeeze.

4. 4

   Separate the squeezed spinach loosely on a cutting board and cut into 5cm lengths.

5. 5

   Place spinach in a mixing bowl. Add garlic, soy sauce, sesame oil, salt, and sesame seeds. Toss well with your hands until evenly coated.

6. 6

   Taste and adjust — add a little more sesame oil or soy sauce if needed. Serve at room temperature or chilled.