Sesame Spinach Namul Rice Bowl

Bring a large pot of water to a rolling boil. Blanch the spinach for 45 seconds until bright green and just wilted. Immediately drain and plunge into ice water to set the color and stop cooking.

Squeeze the blanched spinach firmly with your hands to remove excess water. Roughly chop if the leaves are large.

In a large bowl, combine the squeezed spinach with 3 cloves minced garlic, 2 tbsp soy sauce, 0.5 tsp cayenne, and 1 tsp salt. Toss everything together thoroughly and let it marinate for 5 minutes to absorb the flavors.

Heat a dry frying pan over medium heat. Add 3 tbsp sesame seeds and toast, stirring constantly with tongs, for 2–3 minutes until golden and fragrant. Transfer half the toasted sesame seeds to a small bowl for garnish; fold the remaining seeds into the spinach mixture.

In a small bowl, whisk together 2 tbsp tahini, 1 tbsp soy sauce, and 0.25 tsp cayenne until smooth. If the mixture is too thick, add 1 tbsp warm water to loosen it into a drizzleable consistency.

Rinse 400g white rice in cold water until the water runs clear. Transfer to a rice cooker or stockpot with 480ml fresh water. Cook according to your rice cooker instructions, or bring to a boil, reduce to low, cover, and simmer for 18 minutes until all water is absorbed. Remove from heat and let rest covered for 5 minutes.

Fluff the cooked rice with a rice paddle or fork. Divide into four serving bowls.

Pile a generous portion of the seasoned spinach namul alongside or on top of each rice bowl. Drizzle the sesame sauce over the namul and rice. Finish by sprinkling the reserved toasted sesame seeds over each bowl. Serve immediately while warm.