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Rinse the spinach thoroughly under cold water to remove any dirt or grit. Trim any tough stems if needed.
Bring a pot of water to a boil. Add the spinach and blanch for about 10 seconds, just until it turns bright green and starts to wilt. Immediately drain and rinse the spinach under cold water to stop the cooking process.
Gently but firmly squeeze the spinach with your hands to remove as much moisture as possible. You want it fairly dry so it doesn’t water down the seasoning.
Place the blanched spinach in a bowl and loosen it up slightly with your fingers. Add the minced garlic, chopped green onion, soy sauce, sesame oil, a pinch of salt, and toasted sesame seeds. Mix everything together gently but thoroughly.
Plate the spinach neatly and sprinkle with a little extra sesame seed on top, if desired. Serve it as part of your banchan spread, with rice, or in bibimbap.