Korean•healthy
Bok Choy Kimchi
This bok choy quick kimchi is super refreshing and easy to make since no fermentation or cooking are involved!
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- spinach
- snap peas
- jalapeno slices
Instructions
- 1
Cut off the stems from the bok choy, separate the leaves, then wash & shake off excess water.
- 2
Finely mince the garlic cloves.
- 3
Using a mortar and pestle, grind the roasted sesame seeds until at least half of it is in powder form.
- 4
Add to a mixing bowl with the remaining ingredients and gently mix together.
- 5
Serve right away or make it a couple hours ahead and store in the refrigerator.