Korean Spinach (Sigeumchi Muchim)

The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

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  Kosher salt
  
  


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  1 lb. spinach, stemmed and washed (16 cups)
  
  


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  2 Tbs. Asian sesame oil
  
  


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  1 Tbs. soy sauce
  
  


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  1 tsp. untoasted white sesame seeds
  
  


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  1 tsp. plain rice vinegar
  
  


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  1 tsp. granulated sugar
  
  


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  1/2 tsp. minced garlic
  
  


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  1/2 tsp. freshly ground black pepper
  
  

Bring a large pot of salted water to a boil over high heat. Set a large colander inside a large bowl of ice water.

Cook the spinach in the boiling water, stirring, just until bright green, about 10 seconds. Using a slotted spoon, immediately transfer the spinach to the colander and stir a few times to quickly cool it. Drain well and squeeze out excess water (see Two Easy Ways to Squeeze Spinach). Using your fingers, loosen the spinach slightly as you transfer it to a medium bowl.

Mix until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld. Return to cool room temperature before serving. (The spinach is best served on the day it’s made.)