Begin by trimming the ends of the spinach, discarding any wilted leaves. Slice the spinach into approximately 2-inch pieces.

In a medium pot, bring water to a boil, adding a pinch of salt. Carefully add the trimmed spinach and blanch for about 30 seconds.

Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process. After 1 minute, gently squeeze out excess water.

In a mixing bowl, combine the cooled spinach with garlic, green onion, soy sauce, salt, sesame oil, and sesame seeds. Toss until evenly coated.

Transfer the Korean Spinach Side Dish to a serving bowl. Serve cold or at room temperature.