Korean•healthy
Baby Bok Choy Kimchi Salad (Geotjeori)
A quick and easy kimchi salad made with baby bok choy
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound baby bok choy
- 1-1/2 tablespoons salt
- 1/2 red onion (thinly sliced)
- 2 scallions (roughly chopped)
- 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 minced garlic
- 1/4 teaspoon grated ginger
Instructions
- 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.