Quick Bok Choy Kimchi
If you love kimchi, this is a quick and easy recipe that comes together in less than half an hour. This is called a geotjeori , which is a kimchi that is made to be eaten fresh without fermentation. Traditionally, in kimchi vegetables are fermented, which is popular during autumn and made to last through winter and early spring.
In geotjeori, fresh vegetables are lightly salted and pickled. It’s a popular spring dish made for immediate consumption. The vegetables are fresh, juicy, and refreshing, and can compliment any meal from light to heavy. I am using baby bok choy for this recipe which in Korean is called cheonggyeongchae, but you can absolutely use napa cabbage, also known as baechu geotjeori.
Pictorial Recipe
Baby Bok Choy Geotjeori
Serving: 3-4
Ingredients
Baby Bok Choy - 6-8
Salt - 1.5 tbsp
Red Onions - 1/4 cup
Scallions - 2 tbsp, chopped
Garlic - 2 tsp
Ginger - 2 tsp
Sugar - 1 tsp
Fish Sauce - 1 tbsp
Toasted Sesame Oil - 1 tsp
Toasted Sesame Seeds - 1 tsp
Gochugaru - 2-4 tbsp
Directions
Remove the stems and outer layers of the baby bok choy. Cut them in half or quarters, then wash really well and drain.
Add salt, toss well to coat and set aside for 30 - 40 minutes.
Rinse off the salt. Wash the bok choy 2-3 times then drain really well.
Add red onions, scallions, garlic, ginger, sugar, fish sauce, toasted sesame oil, toasted sesame seeds and gochugaru
Mix thoroughly. Massage the seasonings on to the bok choy. Toss really well until the leaves and stems are coated evenly.
You can eat it right away! If you can’t finish it, store the remainder into an air tight mason jar and eat it as your normal fermented kimchi.
Note: It will ferment in 3–4 days at room temperature or 2–3 weeks in the fridge. Honestly, this dish is so good it will be over before that.
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