Mom'S Yu-Choy

• 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

1. Thoroughly wash the yu-choy
2. Separate the leaves from the stems. If using regular yu-choy, cut the stems in half lengthwise as well
3. 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)
4. Allow the yu-choy to sit for an hour until it's wilted
5. Thoroughly rinse all the salt off the yu-choy
6. 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")

garlic, onion, sugar, vinegar, sesame oil, korean red pepper, salt, sesame seeds

Taken from www.epicurious.com/recipes/member/views/moms-yu-choy-58f53ef2db823722bb62799f (may not work)