Blanched spinach dressed in sesame oil, garlic, soy, and toasted sesame seeds. The Korean side dish that demonstrates how a few perfect ingredients beat many imperfect ones.
Boil spinach 30 seconds in heavily salted water. Drain immediately and transfer to ice water. Squeeze out every drop of water — the spinach should be almost dry.
Place squeezed spinach in bowl. While warm, add sesame oil, soy, garlic, vinegar, and gochugaru if using. Toss thoroughly.
Allow the dressed spinach to rest 10 minutes at room temperature. The garlic mellows and the sesame oil permeates the leaves completely.
Mound on plate, scatter sesame seeds and spring onion. Serve as a banchan (side) alongside rice. Can be made a day ahead — it improves.