Kale Moochim


  • 1 bunch Kale, preferably Tuscan, stemmed and rinse
  • 4 T Gochujang
  • 2 T Scallions, chopped
  • 2 T Rice Wine Vinegar
  • 2 T Sesame Seeds
  • 1½ T Soy Sauce
  • 1 T Garlic, minced
  • 1 T Sesame Oil


Blanch kale in salted water, and then shock. Squeeze water from kale, shaping it into a ball; slice into 1-inch cubes. Set aside.

Combine all the seasonings and add the kale; mix well with hands. Refrigerate until ready to serve.

Chef/Owner Ji Hye Kim | Miss Kim in Ann Arbor, Michigan