Bring a large pot of water to a boil. Blanch the spinach for about 1-2 minutes until wilted but still vibrant green.

Remove the spinach with a slotted spoon and transfer it to a colander. Rinse under cold water to stop the cooking process and drain well. Squeeze out excess water gently.

In a mixing bowl, combine the ingredients for the Classic Sesame Dressing: sesame oil, soy sauce, rice vinegar, sesame seeds, minced garlic, sugar, and salt. Whisk until well combined.

In a separate mixing bowl, combine the Spicy Gochujang Dressing ingredients: sesame oil, soy sauce, rice vinegar, gochujang, minced garlic, sugar, and salt. Whisk until smooth.

Divide the blanched spinach into two portions. For each portion, add the respective dressing and toss gently until the spinach is evenly coated.

Serve each salad in individual dishes, with extra sesame seeds or a sprinkle of chopped green onions for garnish if desired.

You can blanch the spinach in advance and store it in the refrigerator for a day before preparing the dressings.

Adjust the amount of gochujang in the spicy dressing based on your spice preference.

For added texture, you can include sliced cucumbers or radishes as toppings.