Clean and trim 1 bunch of spinach thoroughly. Prepare boiling water and add 1 tbsp coarse salt.

Blanch the spinach in boiling water for 25–30 seconds, then immediately remove.

Drain the spinach using a colander and rinse quickly with cold water to retain texture.

Squeeze out excess water from the spinach. Mix 1 tbsp gochujang, 0.5 tsp minced garlic, 1.5 tbsp minced green onion, 1 tbsp plum extract, 1.5 tbsp sesame oil, and 1.5 tsp sesame seeds. Toss the spinach with the seasoning evenly.