Sigeumchi namul

Method

1. 1 Bring a pot of water to a boil with a little salt, then blanch the spinach for exactly 40 seconds until just cooked.
2. 2 Remove the cabbage from the water and immediately place it in ice water for 2 minutes to preserve its green color, then squeeze out the excess water thoroughly.
3. 3 Cut the cabbage into bite-sized pieces and put them in a mixing bowl.
4. 4 Season with minced garlic, soy sauce, sesame oil, and salt, then gently mix to ensure even distribution.
5. 5 Sprinkle with roasted sesame seeds and serve on a small plate with hot rice.