Wash the spinach (400 grams) thoroughly. Soak them in water and also give them a rinse - especially near the roots. Wash until you don't see any dirt in the residual water.
Trim off the root pieces from the spinach (as shown in video)
Dice a stalk of spring onion (use the white part) into thin pieces. Set aside around 2 Tablespoons worth for later
Fill a large pot with water and bring it up to a boil. Put some Salt (1 teaspoon!) into the water. This salt helps the spinach leaves keep its dark green color after blanching.
When the water is boiling, place in the spinach. Set a timer for 30 seconds - use your phone!
After 30 seconds, immediately drain the pot and soak the blanched spinach in cold water. This will stop the cooking process.
Grab handfuls of the spinach and give a thorough squeeze (3 strong squeezes). You don't need to squeeze all the water out - just give it 3 squeezes.
Then de-tangle each of the spinach bundles and place into a separate mixing bowl. Now add-in the Spring Onions (2 Tablespoons).
Then add in the seasoning: Sesame Oil (1.5 teaspoons!), Soy Sauce (1 teaspoon!), Minced Garlic (1/2 teaspoon!) and Salt (1/2 teaspoon!). Mix thoroughly.
Finishing by garnish with Sesame Seeds (1/2 teaspoon!). Serve with rice!