Korean Spinach Salad

Spinach Salad (Shigim-chi Moochim)

1 largebunch or bag of fresh spinach
3 cloves finely minced garlic
1 tblsp. sesame oil
1 tsp. toasted sesame seeds
Salt and black pepper to taste

Bring pot ofwater to a boil. Put cleaned spinach into boiling water and
cook until wilted (one to two minutes tops). Drain and immediately plunge
into bowl of cold water. Remove from cold water and squeeze off as much
water as possible. Add remaining ingredients to spinach and toss well with
hands. Serve at room temperature orchill. This may be made a day in
advance.

Note: Don't overcook the spinach. If you've cooked this correctly, the spinach should be a beautiful bright green. If the color resembles drab army green, you goofed. Eat it anyway since it's still tasty; but remember tocook it less the next time. Don't substitute cooking oil in this recipe. A nutty oil (sesame, olive,or walnut) is a must. Adjust amounts of oil used to suit your palate. Walnut oil is strong, so add a little a ta time until you are satisfied with the
results.

Variations: You may add any of the following to create your own spinach dish: thinly sliced scallions, red pepperflakes, soy sauce, brown sugar or wine vinegar.