Bring a pot of water boil on stove’s medium heat range and then add in one pound of baby spinach. Continue boiling until the spinach thoroughly wilt and blanch.
In the mean time, prepare a large bowl of ice water. Now remove the pot from stove and use a colander to strain the tendered spinach. Now dunk the colander into the icy water and leave for some time until very slightly warm to handle.
Place a medium skillet on your stove and wait for 3 to 5 minutes until thoroughly warm. Add in the 2 tablespoons of sesame seeds and stir toast them until lightly coloured. Take away the skillet from heat and set on your kitchen’s countertop.
Combine the soy sauce, crushed red pepper flakes, fish sauce, toasted sesame oil, ginger and the thinly sliced scallions.
Stir in the finely crushed or mashed garlic cloves and olive oil. Mix well and sprinkle some salt and ground black pepper over the top for taste. Cover this mixture and set aside to marinate for few minutes.
Meanwhile, drain the boiled spinach and use both hands to wring out as much water as you can.
Place the spinach in a large serving bowl and drizzle the marinated dressing over the top. Now use a large spoon to mix up the ingredients until finely uniform and smooth.
Sprinkle the toasted sesame seeds over the top and serve.