- 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