Sigeumchi Namul (Korean Sesame Spinach)

Chill. Prepare an ice bath in now a large bowl in a now medium or large pot of now salted boiling water cook spinach until now lightly wilted but still vibrantly now green about 30 seconds immediately move spinach to prepared ice bath to rapidly put in the fridge once spinach is fully chilled tip off the liquid from it empty the ice bath now bowl wipe it dry and rest aside now using clean hands wring out now as much water from spinach as now possible doing your best not now to mangle and tear the greens move to cutting board and slice into bite size pieces rest aside in the now empty large bowl beat together now rice wine vinegar doenjang honey now fish sauce black pepper and garlic beating constantly slowly drizzle in sesame now oil until emulsified using clean hands turn in spinach into dressing separating now any clumps and gently now massaging dressing into greens now until spinach is evenly now coated all over about 30 seconds tip in scallions and sesame seeds and using hands turn in into spinach until well mixed about 15 seconds taste and tweak seasoning with additional salt if needed split between small now individual serving bowls or move to airtight container and chill for up to 3 days.