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Baby Bok Choy Kimchi Salad (Geotjeori)
4.8 from 129 votes

Baby Bok Choy Kimchi Salad (Geotjeori)

This salad features baby bok choy leaves tossed with a vibrant Korean kimchi seasoning made from gochugaru, fish sauce, garlic, and ginger. The bok choy is softened with salt before mixing with thinly sliced onion, scallions, and a balanced, spicy-retro flavor blend. The result is a tangy, mildly spicy, and crunchy salad capturing the freshness of bok choy with classic kimchi notes without fermentation.

Servings: 6
Course: Side Dish, Others
Cuisine: Vegetarian

Ingredients

  • 1 pound baby bok choy
  • 1-1/2 tablespoons salt
  • 1/2 red onion thinly sliced
  • 2 scallions roughly chopped
Seasoning ingredients
  • 2 tablespoons gochugaru Korean red chili pepper flakes
  • 1 tablespoon fish sauce
  • 1 teaspoon saeujeot salted shrimp, finely chopped (or use more fish sauce)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 2 teaspoons sugar or corn syrup or Korean rice syrup
  • 2 teaspoons garlic minced
  • 1/4 teaspoon ginger grated

Instructions

    Cup of Yum
  1. Separate the leaves by cutting off the stem of each bok choy. Rinse and drain.
  2. Place the bok choy in a large bowl, sprinkle with the salt, and toss well to coat evenly. Leave it for 30 to 40 minutes until softened, flipping over once halfway through.
  3. Thinly slice the onion and scallion. Combine all the seasoning ingredients in a small bowl, and mix well with 3 tablespoons water.
  4. Rinse the bok choy twice and drain well.
  5. Add the onion, scallions, and seasoning mix to the bok choy. Using a kitchen glove, toss everything well by hand until the bok choy pieces are well coated with the seasoning. Add a little salt or more fish sauce to taste.