Begin by thoroughly washing 10 ounces of fresh spinach under cold running water to remove any dirt and impurities. Use a salad spinner to dry the spinach, ensuring it’s free of excess water.

Bring a large pot of water to a rolling boil over high heat. Once boiling, add the cleaned spinach and blanch it for just 1 minute until it turns vibrant green and wilts slightly. Immediately transfer the spinach to a bowl of ice water to stop the cooking process.

After the spinach has cooled in the ice bath for about 2 minutes, drain it in a colander. Gently squeeze out any remaining water to ensure the spinach isn’t soggy.

In a mixing bowl, combine 2 tablespoons of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 minced garlic cloves, and a dash of sugar. Whisk the mixture until all ingredients are well combined.

Add the drained spinach to the dressing bowl and toss gently to ensure each leaf is coated evenly. Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top. Serve this traditional Korean Spinach Salad immediately for the best texture and flavor.

Whisk together 2 tablespoons of olive oil, 1 tablespoon of soy sauce, the juice of half a lime, and 1 tablespoon of honey in a separate mixing bowl.

Add the cleaned and dried spinach to the bowl with the dressing and toss gently until all the spinach is evenly coated.

Fold in 1 diced ripe avocado and 2 chopped green onions into the spinach, being careful to maintain the avocado's creamy texture.

Sprinkle a tablespoon of sesame seeds over the completed salad for added texture and visual appeal. Serve your modern Korean Spinach Salad immediately.