My grandmother's version of this recipe uses the same ingredients but instead of sauteing everything together, she blanches the spinach until just wilted, squeezes out the excess water, then mixes in the seasonings (along with a little hot red pepper powder) and always serves it cold. It's one of my favorites and probably the first Korean dish I ever made myself.

This was one of the dishes I was raised on (yes, my mother is Korean)! Try substituting half the garlic with chopped green onion (or add more to taste). This is how my mom makes it!

I grew up on this dish too, and I have never seen it sauteed (not saying it is wrong) but blanched and then the excess water squeezed out. My mother sometimes doesn't use garlic, but adds a lot more green onions in its place. I am glad you enjoyed this dish. It is one of my favourites and I have a spinach fiend that lives in the house with me. When my mother makes this dish she usually makes about 2 lbs (of the finished dish) because my Dh tends to eat a pound of it himself. ;)

I made this over the weekend. The flavor is good, but after my one bunch of spinach wilted down, I barely had 2 servings. Which also meant I had way too many sesame seeds. I did not have the pile of spinach that is in the picture. Maybe if I blanch (as suggested in other comments) then it won't dissapear as much? Anyway, I think that for the amounts of all the other ingredients that this recipe should be made with 2 bunches of spinach. Very nice flavor, though. A keeper!

Just made the spinach. It's delicious! I think next time I'll probably make a whole bunch and just put it in the fridge and serve cold as a side dish.

I made this dish over the weekend, but I added mixed mushrooms (portabello, porcini, etc.) just before adding the spinach and it was phenomenal. Thanks so much for the suggestion

This recipe also works brilliantly with baby bok choy instead of spinach.

Cool thing about this dish is that you can eat so much greens without feeling a little nauseous as you do when you have too much salad at once. Besides, Spinach is supposed to be most healthy when it's lightly cooked! I use the same recipe every now and then but I only boil it for about 20seconds in boiling, salted water(salt keeps the spinach from going black) and marinate it after draining.

This was delicious! I loved how it was ready in minutes. Will definitely make again.

I made this tonight and really enjoyed it. I mixed 1 tablespoon agave nectar and tamari instead of sugar and soy sauce. I always keep a head of roasted garlic on hand, so I used 4 cloves of roasted garlic instead of 3 raw cloves.