Remove the withered leaves of bok choy by hand, cut the roots of bok choy with a knife, and separate the leaves into pieces. (You can just use the cute little woo in bok choy.)

Place bok choy leaves in a bowl, pour cold water, and soak for about 5 minutes.

Rinse the bok choy thoroughly in running water and drain it by supporting it in a strainer.

Slice carrots as thinly as possible and chop green onions and garlic.

Melt the salt in a saucepan by stirring with a spoon and half a spoon. Boil the water.

When the water boils up, add bok choy and blanch for about 30 to 40 seconds.

Take the blanched bok choy for 30 to 40 seconds and quickly soak it in cold water to relieve the heat.

Remove the bok choy washed in water and squeeze the water by wrapping it with both hands.

Place the bok choy in a bowl and add the sliced carrots.

Add 1 spoon of brewed soy sauce, 0.5 spoon of minced green onion, and 0.5 spoon of minced garlic.

Add a little bit of salt. (When you first season the vegetables, you think it's enough, but I'll season it a little bit because it gets watery and bland after a little bit

Add 1 spoon of sesame oil and sesame salt.

Put on sanitary gloves and mix them with your hands.

It's done.