Trim the spinach by cutting off any tough ends and chop into 2-inch pieces.

Bring a pot of water to a rolling boil, add a pinch of salt, and blanch the spinach for 30 seconds.

Transfer blanched spinach into ice water to stop the cooking, then squeeze out excess water.

In a mixing bowl, combine drained spinach with garlic, green onion, soy sauce, salt, sesame oil, and sesame seeds. Toss thoroughly.

Serve your Korean spinach side dish chilled or at room temperature.