Korean•healthy
Spicy Bok Choy Persimmon Salad
The combination of fresh bok choy and crisp persimmon makes a delicious and quick salad that you can prepare in under 20 minutes. It is a great accompaniment to rice.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
6
- 6-7 medium size Bok choy (well cleaned)
- 1/4 yellow onion (thinly sliced)
- 1 persimmon (seeded and thinly sliced)
- 1 fresh red finger long chili (seeded and thinly sliced, optional)
- 2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp white vinegar or rice vinegar
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tbsp Korean plum extract (maeshil cheong) (optional)
- 2 tsp freshly squeezed lemon juice
- 1 tsp finely minced garlic
- 2 tsp Korean corn syrup (mulyeot) (optional)
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- 1
To amke the dressing, mx all the dressing ingredients and set aside.
- 2
Soak the onion slices in the water for 5 minutes and drain. Set aside.
- 3
Cut off 2 inch of bottom leafy parts of Bok choy and discard. (You will only need the white and the leafy parts near the stem only) Half or quarter the Bok choy lengthwise depends on their size.
- 4
In a bowl combine the Bok choy, onion, persimmon, and red chili, if using. Drizzle the dressing over and toss well with your hand. Be very gentle when you toss them.
- 5
Serve with a bowl of rice.