With banchan, versatility is the name of the game, so even though this recipe calls for spinach, you can easily swap out this green for any other leafy greens sitting in your vegetable drawer (kale and bok choy work great.) —INGRAIN, Summer 2019
16 ounces spinach (baby or mature)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons sugar
2 garlic cloves
1 tablespoon sesame seeds (untoasted)
16 ounces spinach (baby or mature, rinsed) in a large pot of well salted water until bright green, about 10 seconds (baby) or up to 30 seconds (mature). Strain spinach, rinse under cold water, and squeeze out excess water. Roughly chop spinach and transfer to a medium bowl.
Spinach with 1 tablespoon sesame oil + 2 tablespoons soy sauce (more to taste) + 2 teaspoons sugar (or to taste) + 2 scallions (chopped; white and light green tops only) + 2 garlic cloves (minced) + 1 tablespoon sesame seeds (untoasted). Use your fingers to separate any clumps of spinach.
Spinach with additional soy sauce + sugar to taste, if needed. Serve, or refrigerate for an hour or two to allow flavors to meld.