Bring a large pot of water to a boil. Add a pinch of salt.

Quickly blanch the spinach in the boiling water for about 1-2 minutes, just until it wilts.

Drain the spinach using a colander and rinse it under cold water to stop the cooking process. Squeeze out excess moisture and set aside.

For the Soy Garlic Version, combine the soy sauce, sesame oil, minced garlic, and a pinch of salt in a mixing bowl. Add the chilled spinach and toss gently. Sprinkle sesame seeds on top before serving.

For the Sesame Vinegar Version, in another mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, and a pinch of salt.

Add the spinach to the sesame vinegar mixture and toss to coat evenly. Top with sesame seeds before serving.

Serve both salads chilled or at room temperature, garnished with additional sesame seeds if desired.