Wash the spinach leaves if necessary, shake out any excess water, but do not dry completely.
Asian dishes usually call for baby spinach on the stalk as the roots are a prized vegetable. If such spinach can be source, be sure to wash the stalks thoroughly as they tend to hang on to grit.
Trim any dry ends on the spring onion, and slice thinly.
Remove the root end of the garlic cloves, and slice.
Heat the sesame oil and sliced garlic in a large pan or wok, stirring constantly to prevent the garlic from burning.
When golden and grafrant, add the gochujang, soy sauce and spring onions to the pan, stirring to dissolve the chilli paste.
Throw in the still-wet spinach in the pan, and stir until just wilted.
Sprinkle with tsesame seeds and serve immeditaly.
«The same technique can be used with any number of greens, such as broccoli -whether calabrese or stem, bok choi, or even Brussels sprouts and kale.»
Spinach has been much maligned of late, but it is still a lovely vegetable that needs a little love. This Korean take on the humble vegetable will liven things up, and maybe rekindle a love for spinach!