Description
A quick and easy Baby Bok Choy Kimchi recipe that captures the essence of homemade flavors without needing fermentation, perfect for weeknight dinners.
Ingredients
Scale
- 2 lb baby bok choy
- 3 tbsp sea salt
- 1 small onion, cut into chunks
- 1 apple, cored and cut into chunks
- 6 garlic cloves
- 1 inch fresh ginger
- 2 tbsp fish sauce (or coconut aminos or soy sauce for vegan)
- 2 tbsp rice wine vinegar
- 1/4 cup water
- 1/4 cup gochugaru (Korean chili flakes)
- Optional: sesame seeds (for garnish)
Instructions
- Slice the bok choy lengthwise into quarters, then toss with salt to coat evenly. Let this mixture sit for 30-40 minutes.
- Combine the onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender. Blend until creamy.
- Add the gochugaru to the mixture and stir to combine.
- Rinse the bok choy thoroughly with water a few times to remove salt and any dirt. Drain and transfer to a large bowl.
- Pour the kimchi sauce over the bok choy leaves. Using gloved hands, toss to coat gently.
- Taste to adjust seasoning to your liking.
- Serve sprinkled with sesame seeds, if using. Store leftovers in the fridge for up to three weeks.
Notes
Feel free to swap the apple with other mild fruits or adjust the spices to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg