1-First Step: Trim roots from the 250 grams (9 ounces) English spinach or baby spinach if needed and wash thoroughly in cold water. This removes grit and preps the greens for blanching, ensuring a clean sigeumchi namul. Takes about 2-3 minutes; use cold water to keep leaves crisp.

2-Second Step: Bring 6 cups water to a boil in a pot and add 1 teaspoon fine sea salt. The salt preserves the spinach’s color and adds subtle flavor, key for vibrant Korean spinach salad.

3-Third Step: Plunge the spinach into the boiling water and cook for about 30 seconds. This quick blanch softens the leaves without making them mushy, ideal for blanched spinach with sesame soy dressing. Watch closely to avoid overcooking, especially for baby spinach.

4-Fourth Step: Drain the spinach and immediately rinse under cold water for 1-2 minutes to stop cooking. This step locks in texture and color, preventing sogginess in your namul recipe. Cold water shock is crucial for the perfect Korean side dish.

5-Fifth Step: Gently squeeze out excess water from the spinach. Use your hands to press lightly, removing moisture so the seasoning clings well. This avoids a watery dressing in the authentic sigeumchi namul.

6-Sixth Step: If not using baby spinach, divide the blanched spinach into 2-3 pieces with a knife. This makes mixing easier and ensures even seasoning throughout the vegan Korean salad.

7-Seventh Step: Combine the seasoning sauce ingredients – 1 teaspoon finely chopped green onion, 1/2 teaspoon minced garlic, 1/4 teaspoon fine sea salt (adjust to taste), 1 teaspoon toasted sesame seeds, and 1 tablespoon sesame oil – with the spinach. Mix well by hand for best integration. Hand-mixing distributes flavors evenly, enhancing the sesame soy dressing taste.

8-Final Step: Serve as a side dish with rice and other Korean dishes like bibimbap or kimbap. It shines at room temperature, making it great for meal prep. For dietary tweaks, this vegan base pairs well with added proteins if desired.