Sigeumchi Namul

Step 1

Rinse the spinach under cold water, holding it by the stems and letting water run through the leaves until no grit remains. Pat dry with a clean kitchen towel by rolling it gently.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Measure out the sesame seeds, sesame oil, soy sauce, salt, and red pepper flakes into small bowls so they are within arm's reach of the stove.

Step 4

Bring a large pot of water to a boil over high heat—you should see large, rolling bubbles breaking the surface constantly, about 5 minutes.

Step 5

Add the spinach to the boiling water, pushing it down gently with tongs, and cook for 2 minutes until the leaves are tender and bright green.

Step 6

Drain the spinach in a colander, then gently squeeze out excess water with your hands—the spinach should feel damp but not dripping.

Step 7

Heat 1 tablespoon sesame oil in a large skillet over medium heat until it shimmers and slides when you tilt the pan, about 45 seconds.

Step 8

Add the minced garlic and stir constantly for 30 seconds until the kitchen smells deeply fragrant and you see no raw white pieces remaining.

Step 9

Add the drained spinach and 1 tablespoon soy sauce to the skillet and stir gently for 1 minute until every piece is coated with the sesame oil.

Step 10

Remove from heat, add 0.5 teaspoon salt and red pepper flakes (if using), and toss to combine.

Step 11

Toast the sesame seeds in a small dry skillet over medium heat, stirring once every 10 seconds, until they smell nutty and begin to brown slightly, about 2 minutes.

Step 12

Sprinkle the toasted sesame seeds evenly over the spinach and toss gently one last time.

Step 13

Transfer the spinach to a serving bowl or individual plates and serve at room temperature or slightly warm.