Korean Spinach Side Dish (Sigeumchi Namul) Hot Pot

Bring a large pot of salted water (about 1 tsp salt) to a rolling boil.

While waiting for the water to boil, prepare an ice bath by filling a large bowl with ice and water.

Once the water is boiling, add the spinach and cook for only 30-60 seconds, until wilted but still bright green. Do not overcook!

Immediately drain the spinach and plunge it into the ice bath to stop the cooking process. This helps to preserve the color and texture.

After the spinach is completely cooled, squeeze out as much excess water as possible. You can do this by gathering the spinach into a ball and squeezing with your hands, or by pressing it between two plates.

In a small bowl, combine the minced garlic, soy sauce, sesame oil, and black pepper.

Loosen the squeezed spinach and place it in the bowl with the sauce mixture. Gently toss to coat evenly.

Transfer the seasoned spinach to a preheated hot pot. Sprinkle with toasted sesame seeds.

Serve immediately and keep warm in the hot pot throughout the meal.