Sigeumchi Namul (Korean Sesame Spinach)

Bring a large pot of generously salted boiling water to a rolling boil. Add the spinach all at once and blanch for 30–45 seconds — just until fully wilted and vivid green. Do not blanch longer. Immediately drain and transfer to a bowl of ice water to stop the cooking and set the color. After 1 minute, drain and squeeze the spinach firmly with both hands to remove as much water as possible. The squeezed bundle should be about a third of the original volume. Cut the bundle twice crosswise into thirds.

Place the cut spinach in a bowl. Add the soy sauce, toasted sesame oil, and minced raw garlic. Toss with your hands, working the dressing into every layer of the spinach. Taste and adjust — the spinach should be well-seasoned and savory, with the sesame oil perfuming every bite. The raw garlic will mellow slightly as the namul sits. For a milder version, very briefly sauté the garlic in the sesame oil before adding.

Transfer the seasoned spinach to a small serving bowl. Scatter the toasted sesame seeds over the top. Serve at room temperature or slightly chilled as a banchan alongside rice and other Korean dishes. Sigeumchi namul improves after 30 minutes as the flavors meld — it is an ideal make-ahead dish and keeps refrigerated for up to 3 days.