Chop spinach into bite-sized pieces, mince Japanese leek, and finely grate garlic.
Parboil spinach in salt water and squeeze out excess water. This is the most important point.
Put well-drained spinach in bowl, toss with all ingredients on list from sesame oil to MSG, and mix evenly with hands. Sprinkle with salt to taste and serve.
Story Behind this Recipe
Spinach namul - a standard item of Korean cuisine. I created my own version. Great tasting either on its own or in bibimbap.
Be sure to drain excess water from spinach after boiling! Mix with your hands after adding the seasoning! The hand is your best kitchen tool. It's most important to blend in the grated garlic evenly. The flavors will dissipate a little when the spinach is cool, so the it should taste slightly strong immediately after cooking.