Preparation

• Bring an 8-quart pot of salted water to a boil. Fill a medium bowl with ice water. Add the spinach to the pot, pressing it into the water with a slotted spoon, and cook for 20 seconds. Remove with the spoon and plunge into the ice water. Transfer the spinach to a colander, spreading it out to drain. Using a clean, folded dishtowel, press down on the spinach to remove as much water as possible. Toss the spinach, spread it out, and press it again if necessary, using a fresh towel. Line a baking sheet with paper towels, spread the spinach on top, cover with paper towels, and chill for 30 minutes
• Using a spice grinder, grind 2 Tbs. of the sesame seeds with 1/2 tsp. of the sugar. In a medium bowl, combine the remaining 1/2 tsp. sugar with the soy sauce, vinegar, and sesame oil. Stir in the ground sesame seeds.
• Add the chilled spinach and gently toss it with your hands, separating any clumps. Serve sprinkled with the remaining sesame seeds.