Bok Choy Geotjeori (Kimchi Salad)

If you make just one of my recipes, let it be this one! I am OBSESSED with this bok choy kimchi salad. It’s not a traditional Korean dish, but I promise it will become a new favorite.

Geotjeori is a kimchi that is lightly salted and eaten fresh without fermentation. It is basically a quick kimchi that is meant to be eaten right after making it.

About 10 years ago, I was home visiting my parents for some holiday (I can’t remember which one), and my mom served dinner with a side that I had never seen before. It was a bok choy and spinach quick kimchi that she came up with randomly, as usual. My mom likes to experiment with all kinds of vegetables to make kimchi- it’s one of her hobbies and I absolutely love that about her!

“Stella…try this! You’ll like it,” she says. Let me tell you…I scraped the plate clean and immediately asked for the recipe. I ate it by itself like a salad and couldn’t get enough. It is that good!


This recipe requires NO cooking. The bok choy and spinach are served raw. Have you ever tried raw bok choy? I actually prefer it this way now. I use Shanghai baby bok choy and it is pleasantly crunchy, juicy, and sweet when eaten raw. You want texture? Spice? Acidity? I cannot recommend this recipe enough. It is the perfect side dish!

I do not recommend keeping this in the fridge for longer than a couple of days, because it has sesame oil in it which will make it wilt and change the flavor. But you probably won’t even have leftovers anyway, this dish always seems to steal the show no matter how good your main dish is. 

Helpful Tips:

  • For the best results, try to find the FRESHEST bulbs of Shanghai baby bok choy. In my personal experience, I’ve found that the American supermarkets have the best bok choy selection. For some reason, the ones that I find at Hmart or other Asian supermarkets just aren’t as crunchy.

  • Don’t skip the crushed sesame seeds. You want some finely ground up sesame seeds in there- trust me it really elevates the dish. Sometimes you can buy it like that, but I just use my mortar and pestle to grind it down some.

  • If you can’t find Shanghai baby bok choy, you can use regular baby bok choy. These are a little darker green at the top with crinkly leaves.

Watch how to make it

Bok Choy Geotjeori (Kimchi Salad)

Prep Time 5 mins
Cuisine Korean


  • 2 bulbs Shanghai baby bok choy
  • 2 oz spinach
  • 1 tsp crushed sesame seeds
  • 4 tsp gochugaru (Korean pepper flakes)
  • 4 tsp white vinegar
  • 2 garlic cloves minced
  • 2 tsp sesame oil
  • 1 tsp sugar add more if you like it sweet
  • 1 tsp fish sauce or soy sauce for vegans


  • Cut off the stems from the bok choy and separate the leaves
  • Rinse the bok choy and spinach under cold water
  • Add to a mixing bowl with the remaining ingredients and mix gently so the spinach doesn't bruise
  • Top with crushed sesame seeds and enjoy right away


  • You can mix the seasoning sauce ingredients together first and then toss in the bok choy and spinach. 
  • This is NOT like a regular kimchi so it won't keep in the fridge for too long. I recommend finishing it within 2 days. 
Keyword Banchan, Bok Choy, Kimchi, Korean, Spinach
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Stella Navarro-Kim

Recipe Developer & Bartender

Hi, I'm Stella! I come from a multicultural background, and learning how to cook has been one of the best ways for me to stay connected to my heritage. I truly believe that anyone can cook as long as they have the passion to learn. Thank you for being here!

Stella Navarro-Kim

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