Bok choy kimchi

Here’s a delicious, flavorful, spicy kimchi you can make pretty much anywhere: Bok choy kimchi! Bok choy is delicious even when simply blanched and mixed with a doenjang (fermented soybean paste), but today I’m going to show you how to make an easy kimchi with it. One advantage of this kimchi recipe over my traditional Korean napa cabbage kimchi is that bok choy is widely available at most local grocery stores, so it’s pretty easy to get started with this one. Choose bok choy with large, dark green leaves which makes the kimchi look nicer and gives a better crunch than the smaller, more tender kind.

Second, this recipe uses just 2 pounds (907 grams) of bok choy, so you can make a small batch of kimchi, which is quicker to make and eat. The bok choy is salted generously and only needs to be salted for 30 minutes instead of hours. Don’t worry! Most of the salt will be rinsed off later. : )

Third, this recipe doesn’t use a rice flour paste, which saves you lots of prep time.

Lastly, I skipped sugar because I prefer the flavor without it. Instead, I added more onion to bring some natural sweetness.

You can enjoy this kimchi right after making it. If you are eating it fresh, sprinkle some toasted sesame seeds on top. The nutty flavor adds a gentle crunch and nutty aroma. If you prefer to let it ferment, skip the sesame seeds.

I have another version of bok choy kimchi in my 2nd cookbook, it’s more like traditional Korean napa cabbage kimchi with the paste and stuffing the bunches of leaves etc but this bok choy kimchi is quick and fast to make and you can do it anywhere.

Ok, it’s time to start making kimchi! Are you ready? Go!

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Ingredients

• 2 pounds large bok choy (5 to 7 inches long)
• 4 tablespoons kosher salt
• ¼ cup gochu-garu (Korean hot pepper flakes)
• ¼ cup (or 3 tablespoons) fish sauce
• 4 garlic cloves, minced
• 2 green onions, sliced diagonally
• 1 small carrot, cut into matchsticks (about ½ cup)
• 1 medium onion, thinly sliced
• 1 tablespoon toasted sesame seeds (for fresh kimchi)

Directions

Prepare the bok choy and seasonings

1. Use your hands to separate the leaves of the bok choy and remove the core. Cut into bite size pieces.

2. Wet the bok choy with cold running water and drain.

3. Sprinkle salt evenly over the bok choy. Let it sit for 30 minutes, turning and mixing every 10 minutes to salt evenly.

4. Meanwhile, in a large bowl, combine the garlic, green onion, carrot, fish sauce, and gochu-garu. Mix well with a wooden spoon for a few minutes, until the onion releases some moisture and everything is well combined. Set aside.

Mix and make kimchi

1. After 30 minutes, rinse the bok choy several times in cold water until all excess salt and any dirt are removed. Drain well.

2. Add the drained bok choy to the bowl with the seasoning mixture. Mix it well by hand (wear disposable gloves if you like) for a few minutes, until everything is well combined.
3. Transfer the kimchi to an airtight container or a glass jar. Press down firmly so it’s tightly packed and no air pockets remain. Close the lid.

You can serve the fresh kimchi right away. Sprinkle with toasted sesame seeds before serving. Or let it ferment at room temperature for a few days, depending on the warmth of your kitchen, until the kimchi tastes and smells sour. Once fermented, store it in the refrigerator.

You can enjoy the kimchi at any stage. Whenever you remove kimchi from the jar, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.

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