Heat a drizzle of cooking oil in a pan and sauté the minced garlic over low heat.
Tip.Garlic keeps cooking from residual heat, so once it starts sizzling, cook it for just about 10 more seconds before turning off the heat.

Trim and rinse the spinach well, then blanch it in boiling water for 30 seconds to 1 minute.

Immediately rinse the blanched spinach in cold water to stop the cooking and cool it down.

In a large bowl, combine the tuna sauce, guk-ganjang, sesame oil, and sesame seeds to make the seasoning.

Squeeze out the excess water from the spinach, add it to the bowl, and toss well so the seasoning coats it evenly.

Finally, add the sautéed garlic and give everything one more toss to finish.