Korean Seasoned Spinach

Whenever I go for Korean food, where they fill the table with 25 tiny bowls of different side dishes, this is my favorite one:

1 lb cleaned spinach
2 T roasted sesame seeds
2 T dark sesame oil
1 t salt
1-2 t tangy red pepper sauce (optional)

Boil spinach in water for minute, then drain well in a colander, rinsing it with cold water. Take a handful of spinach at a time and squeeze out the water. Cut it into 2-inch pieces. Transfer to a bowl and mix with remaining ingredients.

I’ve only made without the tangy red pepper sauce, because I was in a hurry. But if I had a few extra minutes, I’d definitely include the red pepper sauce.