Bok Choy Kimchi
This bok choy quick kimchi is super refreshing and easy to make since no fermentation or cooking are involved!
Servings: 2 people
Ingredients
- 3 bulbs Shanghai bok choy or baby bok choy
- 1 tbsp roasted sesame seeds
- 2 tbsp gochugaru (Korean pepper flakes)
- 2 tbsp plum vinegar or rice vinegar or white vinegar
- 1.5 tbsp sugar add more if you like it sweeter
- 2 tsp sesame oil
- 2 tsp fish sauce or soy sauce or vegan fish sauce
- 2 garlic cloves minced
Optional Additions
- spinach
- snap peas
- jalapeno slices
Instructions
- Cut off the stems from the bok choy, separate the leaves, then wash & shake off excess water.
- Finely mince the garlic cloves.
- Using a mortar and pestle, grind the roasted sesame seeds until at least half of it is in powder form.
- Add to a mixing bowl with the remaining ingredients and gently mix together.
- Serve right away or make it a couple hours ahead and store in the refrigerator.
Video
Notes
- For the best results, try to find the freshest bulbs of Shanghai bok choy.
- Don't skip the crushed sesame seeds. Trust me, some ground up sesame seeds really elevates the dish. Sometimes you can buy it like that, but I just use my mortar and pestle to grind it down.
- Do not add more garlic than the recipe calls for. I'm guilty of doing this a lot- but in this case you really shouldn't. Raw garlic breath is no joke!
- If you can't find Shanghai bok choy, you can use baby bok choy. These are a little darker green at the top with crinkly leaves.
- This will hold in the fridge for only a couple of days. I do not recommend keeping it much longer than that.
Nutrition
Serving: 240g | Calories: 128kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 3709mg | Potassium: 261mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2440IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg
