Ingredients
1 bundle Yu-Choy (Ideally baby yu-choy)
2 cloves Garlic
1 stalk Green Onion
4 tablespoons Sugar
2 teaspoons Concentrated Vinegar (Essig Essenz)
2 tablespoons Sesame Oil
4 tablespoons Korean red pepper flake
2 teaspoons Salt
1/2 teaspoon MSG
2 tablespoons Sesame seeds
Preparation
Thoroughly wash the yu-choy
Separate the leaves from the stems. If using regular yu-choy, cut the stems in half lengthwise as well
Wilt the yu-choy by covering it with a decent amount of salt, make sure all the leaves have some salt (Not so much that you have piles of it)
Allow the yu-choy to sit for an hour until it’s wilted
Thoroughly rinse all the salt off the yu-choy
Crush the garlic, chop the onion, and mix everything together using your hands! (This is important, there’s a Korean word for “The taste of the hand”)