Trim the roots off the spinach and remove any dry leaves. Wash thoroughly and drain.

Boil water in a pot, add 1 tbsp salt, and blanch the spinach for a few seconds.

Transfer the blanched spinach to cold water for 10 minutes, then rinse 2-3 times and squeeze out excess water.

Place the squeezed spinach in a bowl and loosen it up.

Add 0.5 tbsp minced garlic, 3 tbsp soy sauce, 1 tbsp sesame oil, and 2 tbsp sesame seeds.