Cooked - Siguemchi Namul - Korean Spinach

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Wash your spinach thoroughly and cut off the ends (if any)
Prepare an ice bath and set it aside. Bring a pot of water to a boil and blanch the spinach for about 20 seconds until it becomes wilted. Immediately put the spinach into the ice bath to stop it from cooking further.
Gently squeeze out the water and form a ball. Make 1 or 2 cuts into the spinach ball
Separate the spinach leaves into a bowl and add the remaining ingredients. Gently mix until combined.
Eat right away or store in the fridge for up to 4 days.