To make a clear spinach soup, add 1 cup chopped fresh spinach, 2 tablespoons olive oil, 1 teaspoon salt, and 1 tablespoon pepper to the pot. Bring to boil, then reduce the heat to medium-low and simmer until the spinach is just wilted, about 15 minutes. Remove from heat and stir in 2 teaspoons kosher salt. Serve with korean malgun sigumchi kuk appetizers.