1-Preparing the dressing: Start by grinding about half of the roasted white sesame seeds using a mortar and pestle, then mix in the soy sauce and sugar until the sugar dissolves to create the dressing. This method ensures a creamy texture that coats the spinach evenly for maximum flavor.

2-Preparing the spinach: Next, trim the spinach roots and make small incisions on the root crown to prepare it for cooking. Bunch the spinach with a rubber band to keep it together, then boil the stems first for 20 seconds followed by submerging the leaves for 30 seconds. This quick blanching process helps retain the spinach’s vibrant color and nutrients without overcooking it.

3-Final preparation: After boiling, drain and cool the spinach under running water, then squeeze out excess water to avoid sogginess. Remove the rubber band and cut the spinach into 5 cm (2 inch) pieces, splitting any thick root ends if needed, and squeeze the pieces again to remove any remaining water. Finally, mix the spinach pieces with the sesame dressing in a bowl until evenly coated, creating a dish that’s ready to serve.