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.
Ingredients
- 2 pounds bok choy large (5 to 7 inches long)
- 4 tablespoons kosher salt
- 0.25 cup gochu-garu
- 0.25 cup fish sauce
- 4 garlic cloves minced
- 2 green onions sliced diagonally
- 1 carrot cut into matchsticks
- 1 onion thinly sliced
- 1 tablespoon toasted sesame seeds toasted
Instructions
- Use your hands to separate the leaves of the bok choy and remove the core. Cut into bite size pieces.
- Wet the bok choy with cold running water and drain.
- Sprinkle salt evenly over the bok choy. Let it sit for 30 minutes, turning and mixing every 10 minutes to salt evenly.
- 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.
- After 30 minutes, rinse the bok choy several times in cold water until all excess salt and any dirt are removed. Drain well.
- 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.
- 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.