Bok choy kimchi recipe
This Bok Choy Kimchi is a quick kimchi recipe ready in 15 mins.! With Vegetarian or Vegan options, plus detailed instructions on using baby or regular bok choy.
Servings: 6 servings
Ingredients
- 1 lb baby bok choy
- 1 oz Red onion quarter of 1 small, optional
- 2 bulb spring onions
For the sauce:
- 0.4 oz garlic cloves 2 large, grated
- 0.1 oz Ginger a tiny small knob, grated
- 1.5 tbsp coconut aminos
- 1 tsp coarse sea salt
- 0.5 tbsp fish sauce
- 1.5 tbsp gochugaru Korean red pepper flakes
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
For the garnish:
- Toasted rice sesame seeds
- Toasted sesame oil to taste
Instructions
Prep:
- Halve the baby bok choy, rinse, and pat them dry. Thinly slice the onion and chop the spring onions. If using larger sized bok choy, separate them into leaves and make crosswise cut into small pieces.
- In a separate bowl, combine the sauce ingredients from garlic to vinegar.
Mix:
- For baby bok choy (halved): In a big mixing bowl, add the bok choy, onion, and the sauce. Gently toss to combine. Take care not to bruise the leaves.
- For larger bok choy (diced-up): Add the bok choy stalks, onion, and half the amount of sauce to the mixing bowl. Toss to combine for 2 minutes. Then add the leaves and the remaining sauce to combine for 1 minute.
Serve:
- Transfer them onto a large serving plate and sprinkle with sesame seeds, sesame oil, and scallions. You can serve them right away or chill them in the fridge for up to 2 weeks but best consume within 2-3 days for the crunchiest bok choy kimchi!
Notes
- When you first combine the bok choy with the sauce, they will seem dry. Gently toss to distribute the seasoning evenly. The bok choy will continue releasing water as they marinate, creating a saucier consistency.
- Select bok choy with firm stalks so they will last longer, more juicy, and crunchy.
- Add an apple: If you don’t want to use maple syrup, apples will add sweetness to the dish. Add it to a blender or food processor with sauce ingredients and blend until creamy.
- Korean plum vinegar: You can use it in place of maple syrup and apple cider vinegar.
- Vegan fish sauce or Yondu seasoning (a South-Korean brand of all-purpose, savory umami seasoning) will keep this recipe vegan/vegetarian.
- To store: Store in the fridge in jars with a tight lid for up to 2 weeks. The kimchi will continue to ferment slowly in the fridge and the texture will turn softer.
- To make ahead: Pack the sauce and the bok choy separately. Combine them before serving.
Nutrition
Serving: 1serving | Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 656mg | Potassium: 69mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3961IU | Vitamin C: 35mg | Calcium: 99mg | Iron: 1mg