Now cook the spinach in batches for 30 seconds in it. Then you take it out and cool it down under cold water. Repeat until all the spinach has been blanched.
Mix the soy sauce, the sesame seeds and the oil.
Clean, peel and cut into pieces of your choice the garlic and scallions and add them to the soy sauce mixture.
Now add all the blanched spinach to the sauce and mix it.
Put half into a air-tight container and place it in the fridge. Add the chilli flakes to the remaining spinach, mix and put it into another air-tight container and place it in the fridge.
You can serve it now, in a few ours and enjoy it over the next couple of days. I doubt that it will last that long though 😉
Recipe Notes
The chilli flakes are optional. Besides that, you can add 1-2 teaspoons of chopped ginger too.