Sesame spinach side dish (Sigeumchi-namul)

1. Wash the spinach well; if it has roots, keep the bunches whole at the root and only remove damaged leaves.

2. Bring salted water to the boil, add the spinach and blanch for just 30 seconds, then plunge immediately into iced water.

3. Squeeze out the water firmly by hand in small portions, and cut into pieces 4-5 cm long.

4. In a bowl, mix the grated garlic, soy sauce, sesame oil and a pinch of salt.

5. Add the spinach, loosen it and massage the seasoning in with your fingertips, then sprinkle with the roughly crushed toasted sesame seeds.

6. Serve at room temperature as a banchan; it keeps in the fridge for 2 days.

Tip: Sigeumchi-namul is one of the basic toppings of bibimbap and among the simplest side dishes on the Korean table. The key is a short blanching and a thorough squeeze – if it stays watery, the seasoning gets diluted.