Korean Sautéed Spinach (Garlic Soy Sesame Spinach Side)

Wash 300 g spinach several times under running water until no grit remains.

Drain it in a colander, then shake the leaves well so water does not sit between the stems and leaves.

Let the spinach sit briefly on kitchen towels or in the colander until the surface feels as dry as possible.

If excess water remains, the spinach will steam in the pan instead of searing quickly.

Slice 3 garlic cloves thinly.

Heat a pan over medium heat, add 1 teaspoon cooking oil, and cook the garlic briefly just until fragrant, keeping it moving so the edges do not brown too hard.

Raise the heat to high and add all the spinach at once.

As soon as the leaves begin to collapse, turn them with chopsticks or tongs and stir-fry quickly, finishing this stage within about 2 minutes.

When the leaves look glossy and deep green, and no liquid is pooling on the pan bottom, drizzle in 1 teaspoon soy sauce.

Toss only until evenly coated, without simmering the spinach for long.

Turn off the heat, then add 1 teaspoon sesame oil and 1 teaspoon sesame seeds.

Toss gently, transfer to a plate while warm, and serve before the leaves release more moisture and lose their springy texture.