Begin by trimming the ends of the fresh spinach, then chop it into 2-inch pieces. Rinse the spinach thoroughly under cold water.

In a large pot, bring salted water to a rolling boil. Once boiling, add the spinach and blanch for 30 seconds.

Immediately transfer the blanched spinach to an ice bath using a slotted spoon to halt the cooking process. Allow the spinach to cool for about 1-2 minutes, then gently squeeze out excess water.

In a mixing bowl, combine the cooled spinach with minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and sesame seeds. Toss together until well coated.

Serve your Korean Spinach Side Dish cold or at room temperature, pairing beautifully with grilled meats or as part of a Korean banchan spread.