Trim wilted spinach leaves and cut the roots slightly. Divide spinach into bite-sized pieces.

Rinse spinach in water to remove dirt, then wash multiple times under running water. Drain using a sieve.

Boil 1L water with 1/2 tsp salt. Once boiling, blanch spinach for 30 seconds, flipping occasionally.

Immediately rinse blanched spinach in cold water to cool, then squeeze out excess water by hand.

Slice green onion thinly.

Combine spinach, green onion, and seasonings (1/4 tsp salt, 1 tbsp sesame oil, 1 tbsp sesame seeds, 1/2 tbsp minced garlic) in a bowl. Gently mix by hand.