Easy Bok Choy Kimchi
User Reviews
4.9
Easy Bok Choy Kimchi
Description
This recipe for Easy Bok Choy Kimchi begins by salting bok choy halves or quarters in salted water for 30 minutes to draw out moisture and soften the leaves. The seasoning paste blends diced onion, sweet apple, garlic, fresh red finger long chilis, Korean chili flakes (gochugaru), anchovy sauce, and ginger with sea kelp stock to add umami and complexity.
The paste is gently tossed with the bok choy leaves to coat without bruising, preserving fresh crunch. Unlike longer-fermented kimchis, this one is intended to be eaten within 2-3 days for vibrant, fresh flavor. Fermenting at room temperature for one day can develop more sourness but is optional.
The dish makes a flavorful, textured side with spice, sweetness, and subtle ocean notes from anchovy sauce and kelp stock. Leftovers should be stored refrigerated and consumed within two weeks for best quality.
Ingredients
- 1 1/2 lb bok choy halved or quartered lengthwise
- 6 cup water
- 1/3 cup coarse salt Korean
For kimchi seasoning
- 1/2 onion diced, large
- 1 apple seeded and diced, sweet variety
- 5 cloves garlic
- 4 tbsp anchovy sauce Korean
- 1/4 cup kelp stock or water (see notes below, sea kelp
- 5 red fingerlong chilis diced, fresh
- 1/3 cup gochugaru Korean chili flakes
- 1 tbsp ginger paste
Instructions
- Place clean bok choy in a large mixing bowl. Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
- To make the kimchi seasoning, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
- Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
- Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
- Bok choy kimchi tastes best within 2-3 days, as it is not meant for long-term storage like most Korean kimchi. If there's any leftover, store it in an airtight container in the refrigerator. If you prefer it fermented, leave it at room temperature for one day before refrigerating. I recommend consuming this kimchi within 2 weeks if fermented.
Notes
- Sea kelp stock is made by simmering dried sea kelp for 4 to 5 minutes and then cooling; it adds depth to the seasoning.
- A vegetarian substitute for anchovy sauce is Korean soup soy sauce, which enhances flavor without fish.
- If fermenting longer, keep at room temperature one day maximum before refrigeration.
- Consume kimchi within two weeks for optimal freshness and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 754mg | 31% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4661IU | 93% |
| Vitamin C | 36mg | 40% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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