Wash and dry the kale, cut off the roughest parts of the stems (reserve for another use), and roughly chop the leaves .  

Thinly slice the green onions

In a bowl, mix the pastes. If your chili paste is dry, add a little water to help it dissolve. 

Add the vegetables to the bowl and mix thoroughly, massaging the mixed paste into the kale with your fingers. 

Cover the mixture and let stand for 5-10 minutes before serving. You can also prepare the kimchee in advance and keep it in an airtight jar in the fridge overnight, or longer.