Pairs well with my Korean Bibimbap [비빔밥]

The Preparation

1. ▢
   Gather the ingredients. Boil the 1.5 L water and 1 tsp. salt. While the water is slowly getting to a boil, trim the 250 g spinach roots (if you are not using baby spinach) and wash in cold water thoroughly.
   

The Spinach

1. ▢
   While the water is slowly getting to a boil, wash and chop 2 green onions. Mince 2 garlic clove. In a mixing bowl, mix them with 1/4 tsp. salt, 1 tsp. roasted white sesame seeds and 1 Tbsp. sesame oil.
   
2. ▢
   Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
   
3. ▢
   Drain the boiled water away in a strainer and run cold water on the spinach for 2 minutes. Squeeze the spinach to remove excess water.

   If you are not using baby spinach, cut the spinach into 2-3 pieces with a knife.
   
4. ▢
   Add the seasoning sauce and mix well with your hands.
   

The Serving

1. ▢
   Serve the Korean Spinach Salad with rice as a side dish.
   
2. ▢
   Korean Spinach Salad pairs well with my Korean Bibimbap [비빔밥].