Bok choy kimchi is this easy and delicious?! You’ve got to try this! ✨

I honestly didn’t expect bok choy kimchi to turn out this good. I just wanted something quick and refreshing—and somehow it became one of my favorite side dishes. Crunchy, lightly seasoned, and no long wait time like traditional kimchi… I was hooked from the first bite! 🥬✨ If you’ve ever thought kimchi was too hard or time-consuming to make, this one might change your mind. Give it a try and let me know how it goes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Trim the bottoms to separate the leaves. If the leaves are large, cut them in half. Rinse the bok choy well—twice Place in a large bowl.

Step 2

Step 2: Sprinkle 6 to 7 tablespoons of coarse sea salt between layers of bok choy in a large bowl. Let it sit for 1 hour, mixing once or twice during that time to help everything brine evenly. After an hour, rinse it one more time and squeeze out excess water.

Step 3

Step 3: In a bowl, put the brined bok choy and add ½ onion (thinly sliced) and chopped green onions. Now pour in the seasoning sauce made with: 3 tbsp fish sauce, 1 tbsp salted shrimp (or 1 more tbsp fish sauce), 4 tbsp gochugaru, 1 tbsp minced garlic, ½ tsp minced ginger, and 1 tbsp honey or sugar. Mix well until the bok choy is evenly coated.

Step 4

Step 5: Transfer to a container and sprinkle with sesame seeds if you like. You can eat it right away, or leave it out for a few hours for a deeper taste. Store leftovers in the fridge. It tastes even better the next day!