Kim Chee Salsa
|Salt||6 1⁄4 Teaspoon (2 Tablespoons Plus 1/4 Teaspoon)|
|Chopped napa cabbage/Bok choy/oriental mustard greens||4 Cup (64 tbs)|
|Minced garlic||1 Teaspoon|
|Sliced scallions||3⁄4 Cup (12 tbs) (Green And White Parts)|
|Arbol chili powder/Cayenne||1 Teaspoon|
|Toasted sesame oil||1 Tablespoon (Oriental, Rayu)|
|Ginger juice||1 Teaspoon, squeezed in a garlic press|
In a large saucepan, bring the water and 2 tablespoons of the salt to a boil.
Add the cabbage or other greens, and cook for 30 seconds while stirring, until wilted.
Drain, let cool, and transfer to a mixing bowl.
Add the remaining ingredients and thoroughly combine.