Korean Seasoned Spinach with Garlic and Sesame

What you need

• 400 g (14 oz) fresh spinach, roots trimmed, thick stems left on
• 1 tbsp salt, for the blanching water, plus a pinch to finish
• 1 scallion, white and green parts, finely chopped
• 2 cloves garlic, finely minced
• 1 tbsp soy sauce, light or Korean soup soy sauce
• 2 tsp toasted sesame oil
• 1 tsp toasted sesame seeds
• 1/2 tsp sugar
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Trim the roots off the spinach. If the base of a bunch is gritty, split it lengthwise. Wash in several changes of cold water until no sand settles at the bottom.

2. 2

   Bring a large pot of water to a boil and stir in 1 tbsp salt. Set a big bowl of ice water next to the stove.

3. 3

   Add the spinach to the boiling water, pushing it under with tongs. Blanch for 30 seconds, until wilted and bright green.

4. 4

   Lift the spinach straight into the ice water and leave it for 1 min.

5. 5

   Squeeze the spinach by the handful, firmly, until almost no water drips out. Shape each handful into a loose ball.

6. 6

   Cut each ball into 4-5 cm (2 in) lengths, then shake the pieces apart in a mixing bowl.

7. 7

   Add the scallion, garlic, soy sauce, sesame oil, sugar and pepper. Toss with your fingertips, lifting and loosening the leaves, until every strand is coated.

8. 8

   Taste and add a pinch of salt if needed. Sprinkle with the sesame seeds.

9. 9

   Serve at room temperature or chilled, within a day.

Imported from cjeatsrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.