Remove mangled leaves, cut the root up to the edge of the stems.
Wash in fresh water 2 to 3 times each time with fresh water. Drain in a colander.
Bring water to a boil.
Add about 1 tablespoon of kosher salt.
Add the spinach.
Using a tong, immerse the spinach in the water. As soon as the spinach is wilted (does not take very long, about 7-8 seconds), remove to a bowl filled with ice water.
Completely cool the spinach to stop the cooking process. The color should be bright green.
Drain in a colander
Gather 5 or 6 bunches together with one hand, and using the other hand, squeeze out any excess liquid.
Transfer to a platter lined with paper towel. Now ready for Kimbap. Or cut in 2 inch sections for spinach salad.
Try these recipes with the blanched spinach.