Korean Seasoned Spinach

Instructions

1. Blanch the spinach
   Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the spinach and blanch for 30-40 seconds until wilted but still bright green. Immediately drain in a colander.
2. Cool and squeeze
   Run cold water over the spinach to stop the cooking process. Once cool enough to handle, squeeze out as much water as possible by gathering small handfuls and pressing firmly. This step is crucial for proper texture.
3. Cut the spinach
   Transfer the squeezed spinach to a cutting board and roughly chop into 2-inch segments. This makes the spinach easier to mix with the seasonings and easier to eat.
4. Season the spinach
   In a medium bowl, combine the chopped spinach with sesame oil, soy sauce, minced garlic, sugar, salt, and black pepper. Mix thoroughly to ensure all the spinach is evenly coated with the seasonings.
5. Add finishing touches
   Add the toasted sesame seeds, chopped green onion, and rice vinegar (if using). Gently toss everything together until well incorporated. Taste and adjust seasoning if necessary.
6. Serve or store
   Serve immediately at room temperature as a side dish (banchan), or refrigerate for up to 3 days. If refrigerated, bring to room temperature before serving for the best flavor and texture.