Pairs well with Bok Choy Kimchi (Cheonggyeongchae Kimchi)
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Bok Choy Kimchi (Cheonggyeongchae Kimchi)
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A delicious, flavorful, crispy, spicy, simple, salty, and juicy small-batch kimchi made with bok choy. Easy and fast to prepare, perfect for enjoying fresh or fermented.
00:00:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- bok choy - 2 pounds (washed and salted)
- salt - 1/4 cup (4 tablespoons) (for salting bok choy)
- green onion - 2 stalks (sliced thinly)
- carrot - 1 small (small, sliced thinly)
- onion - 1 medium (medium size, sliced thinly)
- garlic cloves - 4 cloves (sliced thinly)
- fish sauce - 1/4 cup (preferably Korean brand like Three Crab)
- Korean hot pepper flakes (gochugaru) - 1/4 cup (for spice and color)
Instructions
- Prepare Bok Choy: Rinse bok choy thoroughly in cold water to remove sand and dirt. Salt the bok choy evenly with 1/4 cup salt. Let it sit for 30 minutes, turning every 10 minutes to ensure even salting.
- Prepare Kimchi Paste: Thinly slice green onions, carrot, onion, and garlic. Mix these vegetables in a bowl with 1/4 cup fish sauce and 1/4 cup Korean hot pepper flakes (gochugaru).
- Rinse Bok Choy: After 30 minutes, rinse the salted bok choy thoroughly at least three times to remove excess salt and sand.
- Mix Kimchi: Combine the rinsed bok choy with the prepared kimchi paste mixture. Mix well to coat the bok choy evenly.
- Serve or Ferment: You can eat the kimchi immediately with warm rice or leave it at room temperature for a couple of days to ferment until sour. Then store in the refrigerator and consume as desired.
