In a small, dry skillet over medium-low heat, toast the sesame seeds for 2-3 minutes, shaking the pan often, until they are fragrant and lightly golden. Set aside.

Bring a large pot of salted water to a boil. Prepare an ice bath. Add spinach to the boiling water and blanch for 30-60 seconds until bright green and wilted. Immediately transfer the spinach to the ice bath to stop the cooking.

Once cool, gather the spinach into a ball and squeeze firmly to remove as much excess water as possible. This is a crucial step.

Place the squeezed spinach in a mixing bowl and fluff it apart. Add the minced garlic, soy sauce, and toasted sesame oil. Use your hands to gently mix everything together. Stir in most of the toasted sesame seeds. Taste and adjust seasoning if needed. Transfer to a serving bowl and garnish with the remaining sesame seeds.