Sigeumchi Namul (Seasoned Spinach)

Ingredients

• 14 ozspinach, washed, thick stems trimmed
• 2 clovegarlic, finely minced
• 1 tbspsesame oil
• 2 tspsoy sauce
• 1 tsptoasted sesame seeds, lightly crushed
• 1spring onion, finely sliced
• 1/4 tspsea salt

Method

1. 1

   Bring a large pan of salted water to a rolling boil. Add the spinach and push it under with tongs for 30 to 45 seconds, just until it collapses and turns deep green.

2. 2

   Drain and plunge the spinach straight into cold water to stop it cooking. Once cool, gather it into a ball and squeeze hard with both hands until no more water runs out, then pull the clump apart into loose strands.

3. 3

   Put the spinach in a bowl with the garlic, sesame oil, soy sauce and salt. Toss with your fingertips rather than a spoon so the dressing coats every strand instead of pooling at the bottom.

4. 4

   Fold through the spring onion and sesame seeds. Taste and add a pinch more salt if it needs it, then leave it for 10 minutes before serving so the garlic mellows into the oil.