(Korean Spinach Side Dish)

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Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water.

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Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.

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Drain and gently squeeze out excess water. Cut into 3-inch lengths.

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Add the remaining ingredients and mix. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

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Enjoy!

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