Bok Choy Kimchi

Do you want to make a quick and easy Bok Choy Kimchi Recipe? This crunchy, healthy, and flavorful Korean side dish comes together in 15 minutes with fewer and more affordable ingredients.

Korean bok choy kimchi is one of the best banchan. I get excited to go to Korean restaurants because of the best side dishes that they serve while waiting for the main menu. But homemade kimchi is much better, more refreshing, and tastier, in my opinion. This bok choy recipe is a good start if you are new to making kimchi.

you will love this

• Quick and easy. The good thing about this bok choy kimchi is you can eat it right away after you make it. There is no fermentation and waiting required! But to achieve gut-health benefits, you absolutely ferment it.
• You will love the crispiness of this kimchi, and the mild flavor is perfect for those who are new to the kimchis.
• If you love more kimchi recipes, make sure to check Mustard Greens Kimchi, Green Onion Kimchi, and Perilla Leaves Kimchi.

Ingredients

Finding ingredients for kimchi is as easy as making them. You may have them already in your pantry as they are always a staple in Asian and American cuisine.

• Bok Choy - Also called pak choi, bok choi, tatsoi, or joy choi to name a few. Cut them lengthwise in halves or quarters, depending on their size.
• Gochugaru - Also known as Korean red chili flakes. Gives color and a spicy flavor and helps to keep harmful bacteria at bay.
• Onion, garlic, and ginger.
• Honey - Adding honey or any sweetener such as apple or pear puree, brown sugar, or maple syrup helps to balance the flavor of the kimchi.
• Anchovy sauce and salt - You can use fish sauce to season. We also need regular salt to soak the bok choy in preparation. You can use kosher salt, sea salt, or refined salt.

Other add-ins ingredients are the following:

• Sliced carrots and radish
• Chopped green onions
• Sesame oil and sesame seeds - I love to drizzle sesame oil and sprinkle sesame seeds. If you plan to ferment this Korean bok choy kimchi, add these when you are ready to serve it.

Instructions

Preparing bok choy - Rinse bok choy in running water until clean completely. Now, we need a cutting board and knife. Cut them lengthwise in halves or quarters, depending on their size. Dissolve 3 tablespoons of refined salt into 4 cups of water and submerge bok choy into the salt water for 30 minutes.

Making kimchi paste - Combine onion, garlic, ginger, gochugaru, honey, and anchovy paste. To make a paste consistency, you can use a food processor, blender, mortar, and pestle.

Add the red chili paste to the bowl with bok choy and mix to thoroughly coat everything. Slowly coat the bok choy with the paste. Transfer to a dry and clean glass container with a lid. You can enjoy this Kimchi recipe immediately or leave it on the countertop overnight and let it ferment. If you want to do a Lacto-fermented bok choy, let it ferment at room temperature for 3-5 days or until you achieve the desired sour taste.

What is the difference between Napa Cabbage and Bok Choy?

Napa cabbage is light green and more tightly knit and wrapped up in its own little package, while bok choy has billowy, deep green leaves atop a white stalk. Bok choy is substantially higher in folate, vitamin C, vitamin A, and calcium than its cruciferous cousin Napa Cabbage.

Helpful Tips

• Using as fresh ingredients as possible is essential to achieve the best kimchi. The fresher the produce, the more natural lactobacillus will be on the surface.
• It would help if you started with clean equipment. Wash your cutting board, knife, bowl, jar, and lid well with hot soapy water and rinse thoroughly. You don’t want foreign matter or harmful bacteria to spoil the kimchi because it will sit at room temperature for several days.
• Store the kimchi in the refrigerator. It will slowly continue to ferment in the refrigerator. Fermented kimchi can last up to 6 months in the refrigerator, however, the taste will start to be pungent and sour.
• Serve this with a steamy rice bowl or other Korean side dishes.