Goma-ae (Spinach with Sesame Dressing)

Bring a large pot of water to a rolling boil.

Add the spinach to the boiling water and blanch for 15-30 seconds, until wilted and bright green. Be careful not to overcook.

Immediately transfer the spinach to a colander and rinse with cold water to stop the cooking process. Squeeze out as much excess water as possible with your hands.

Roughly chop the spinach into bite-sized pieces.

In a dry skillet, toast the sesame seeds over medium-low heat until fragrant, about 2-3 minutes. Watch carefully to prevent burning. Alternatively, use pre-toasted sesame seeds.

Grind the toasted sesame seeds using a mortar and pestle or a spice grinder. You can also use a resealable bag and a rolling pin.

In a mixing bowl, whisk together the ground sesame seeds, soy sauce, mirin, sugar, rice vinegar, and sesame oil.

Add the chopped spinach to the dressing and toss to coat evenly.

Serve immediately or chill for later.