Spinach Namul

Bring a large pot of water to a rolling boil and season generously with Kosher Salt. Add the Spinach in batches and blanch for 30–60 seconds, until bright green and just wilted.

Immediately transfer the spinach to an ice bath to stop the cooking, then drain well and squeeze out as much water as possible. Loosely chop the cooled spinach if desired.

While the spinach cools, finely mince the Garlic and thinly slice the Spring Onion, separating the white and green parts.

Place the drained spinach in a mixing bowl and drizzle with Soy Sauce and Toasted Sesame Oil. Add a small pinch of Fine Salt and toss gently to combine so the leaves are evenly coated.

Stir in the minced garlic and most of the sliced spring onion (reserve some green for garnish). Taste and adjust seasoning with a touch more soy or salt if needed.

Transfer to a serving dish and finish with a sprinkle of Toasted Sesame Seeds and the reserved spring onion greens. Serve at room temperature or chilled as part of your meal.