Sigeumchi namul (seasoned blanched spinach)

Bring water to a boil. Remove the string from one bunch of spinach with a knife or scissors and cut.

Add salt to the boiling water; put the stems in first, stir, and blanch 30 seconds.

Rinse the spinach, strain, drain and squeeze out the water.

Cut once or twice and put in a big bowl.

Add garlic, green onion and soy sauce and mix by hand.

Transfer to a plate and sprinkle with sesame seeds. Eat with rice.