Korean Spinach Banchan (Shigeumchi Namul)

This recipe is sooooo simple. 

This recipe for spinach nameul is vegan-friendly and a must-have for making bibimbap


2 bundles of spinach, washed and trimmed (feel free to leave the roots on! A Korean grandma would never let any bit go to waste)

1 Tablespoon of sesame oil

1-2 teaspoons of minced garlic

3 pinches of sea salt

In a large pot of water brought to a rolling boil, blanch spinach for 1 or 2 minutes. Spinach should be a bright green color.

Drain spinach in colander and immediately immerse in an ice bath until spinach has completely cooled.

Drain in colander again. Squeeze excess water from spinach. If you like, cut into smaller pieces. Transfer spinach to mixing bowl and add remaining ingredients. Mix by hand. Add more salt to taste. Serve immediately!