Spinach Banchan

Ingredients

• 400 gspinach
• 2 clovesgarlic
• 1 tbspsesame oil
• 1 tbsptoasted sesame
• 1 tspsoy sauce
• to tastefine sea salt

Method

1. Begin by thoroughly washing 400 g of spinach under cold running water to remove any dirt or grit. Once cleaned, drain the spinach well and gently pat it dry with a clean kitchen towel. This ensures that excess water doesn't dilute the flavors during cooking.
2. Peel and finely mince 2 cloves of garlic. The small pieces will distribute evenly throughout the dish, providing a consistent garlic flavor without overpowering the spinach.
3. In a large pot, bring water to a boil. Add the spinach and blanch it for about 30 seconds until the leaves turn a vibrant green and become tender. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve its color.
4. Drain the spinach thoroughly, squeezing out any excess water with your hands. This step is crucial to prevent the dish from becoming watery and to ensure the seasoning adheres well to the spinach.
5. In a mixing bowl, combine the blanched spinach with the minced garlic. Add 1 tbsp of sesame oil, 1 tbsp of toasted sesame seeds, and 1 tsp of soy sauce. Toss everything together gently to ensure the spinach is evenly coated with the seasoning.
6. Taste the spinach and add fine sea salt to your preference. Remember, the salt should enhance the natural flavors without overpowering them. Mix well to distribute the salt evenly.
7. Transfer the seasoned spinach to a serving dish. The dish should smell fragrant with sesame oil and garlic, and the spinach should be tender yet still slightly firm to the bite. Serve warm as part of your banchan spread.