• Wash and dry the spinach, removing stems and any bad leaves.
• In a large saucepan, bring water to a boil over high heat.
• Add spinach, cover, and reduce heat to medium-high.
• Cook for 3 to 5 minutes, or until tender but still bright green.
• Drain in a colander.
• When cool, gently squeeze out excess water with your hands.
• Cut spinach into 2-inch lengths and place in a large bowl.
• Add soy sauce, sesame oil, finely chopped garlic, and toasted sesame seeds.
• Mix well and serve at room temperature.

Spinach Salad:

• Lightly cooked vegetables, seasoned with popular seasonings, make delicious and nutritious additions to Korean meals.
• After trying this recipe with spinach, consider making it again with cucumber (peeled and cut in strips), shredded carrots, or cabbage.