Sigeumchi Namul (Korean Marinated Spinach Banchan)

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Ardente

1 pound (2 bunches; 450g) mature spinach, bottom ½ inch of stems trimmed, leaves washed well and drained (see note)

Kosher salt

2 tablespoons (30ml) unseasoned rice wine vinegar

1 tablespoon (15g; 15ml) doenjang ( Korean fermented soybean paste)

1 tablespoon (15ml) honey

1 teaspoon (5ml) fish sauce

1 teaspoon (2g) freshly ground black pepper

1 medium garlic clove (5g), finely grated

2 tablespoons (30ml) toasted sesame oil

2 tablespoons (20g) toasted sesame seeds

2 scallions (40g), sliced ¼ inch thick on a bias

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