By Today's Special with Tess
Bok Choy Kimchi
5 steps
Prep:10minCook:2h 30min
This Korean side dish is so delicious and jam packed with flavour. This can be eaten on its own or with rice and stir fried meat and vegetables.
Although I love the cabbage kimchi, this bok choy kimchi has become my favourite kimchi.
Updated at: Wed, 16 Aug 2023 17:11:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
46
High
Nutrition per serving
Calories474.8 kcal (24%)
Total Fat8.4 g (12%)
Carbs102 g (39%)
Sugars64.1 g (71%)
Protein17.1 g (34%)
Sodium5911.3 mg (296%)
Fiber21.7 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 headsbok choy
rinsed and chopped into chunks
spring onion
cut into chunks
1 cuppink radish
thinly sliced
For Kimchi Sauce
Instructions
Step 1
In a large bowl, add your chopped bok choy and sprinkle some salt and mix together until well incorporated. Set aside tossing occasionally every 30 minutes for 1 hour 30 mins to 2 hours.
For Kimchi Sauce
Step 2
In a small bowl, add the paprika + cayenne pepper (alternative for gochugaru if you have it, use it), garlic, ginger, white sugar and fish sauce. Stir together until well combined and set aside.
Step 3
Drain the bok choy. Rinse throughly to rinse off the salt ( taste the bok choy to make sure the salt has been rinsed out).
Step 4
In a large bowl, add the bok choy, spring onion, radish and kimchi sauce. Use thongs to mix together until well combined.
Step 5
Transfer into a mason jar. Seal and store at room temperature for 3 days to develop flavours. You can then store in the fridge for about 6 months.
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