Korean Spinach Side Dish

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 blanched spinach to stop the cooking process. When cool enough to handle, squeeze the spinach firmly between your hands to remove excess water. Squeeze in small batches for best results.
3. Cut the spinach
   Transfer the squeezed spinach to a cutting board and roughly chop into 2-inch lengths to make it easier to mix and eat.
4. Make the seasoning
   In a medium bowl, combine the soy sauce, sesame oil, minced garlic, sugar, salt, black pepper, and rice vinegar (if using). Mix well until the sugar is dissolved.
5. Mix and season
   Add the chopped spinach to the bowl with the seasoning mixture. Using clean hands or cooking gloves, gently massage the seasoning into the spinach until evenly coated.
6. Final touches
   Add the chopped green onions and toasted sesame seeds to the seasoned spinach. Toss gently to combine. Taste and adjust seasoning if needed.