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”)