Simple Spinach Gomae with Chinese Sesame Paste

• 283 g fresh spinach (about 10 oz / 1 large bag)
• **Pinch of salt** (for blanching)
• 38 ml Chinese sesame paste (芝麻酱)
• 13 ml soy sauce
• 10 g sugar
• 3 g toasted sesame oil *(optional, for aroma)*
• 8 ml toasted white sesame seeds
• Optional: additional **honey**, to taste (a teaspoon or so)

Mga Tagubilin

1. 1

   Blanch the spinach: Bring a large pot of water to a boil with salt. Add the spinach and blanch for 30–40 seconds until just wilted. Drain and rinse under cold water. Squeeze out the excess moisture gently and cut into 2-inch (5cm) pieces.

2. Dressing

   2

   Make the dressing: In a small bowl, mix the sesame paste, soy sauce, and sugar until smooth. Add the sesame oil if using. Adjust with a bit more water if the paste is thick and hard to stir.

3. Assembly

   3

   Toss and plate: Combine the spinach with the dressing in a mixing bowl and toss until evenly coated.

4. 4

   Serve: Taste your gomae and add some honey if more sweetness is desired. Transfer to a serving dish and top with toasted sesame seeds. Serve chilled or at room temperature.