Bring a large pot of water to a boil. Meanwhile, toast the sesame seeds in an ungreased skillet over medium-high heat, shaking frequently until fragrant.
2
Transfer the toasted sesame seeds to a mortar and grind with a wooden pestle, leaving some seeds whole for texture.
3
Add 1 tablespoon sugar and 1 tablespoon soy sauce to the ground sesame seeds, mix well, and set aside.
4
Add 1 teaspoon salt to the boiling water, then blanch the spinach by first holding the stems down for 15 seconds, then pushing the leaves down and cooking for 30 to 45 seconds until tender.
5
Immediately plunge the spinach into ice water to stop the cooking process, then remove and squeeze out the excess water thoroughly.
6
Cut the spinach into approximately one-inch pieces.
7
Combine the spinach with the sesame sauce and toss well. Serve at room temperature or chilled.
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