Bok Choy Geotjeori (Kimchi Salad)
Shanghai baby bok choy
crushed sesame seeds
gochugaru (Korean pepper flakes)
add more if you like it sweet
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.
Banchan, Bok Choy, Kimchi, Korean, Spinach