Bok Choi Kimchi Recipes

Ingredients :

2/3 pound bok choi

1/2 onion, sliced lengthwise

1 jalapeno chile, seeded and sliced lengthwise

1/2 red bell pepper, seeded and sliced lengthwise

1 scallion, roots trimmed and cut into 2-inch pieces, then shredded

1/2 cup salt

1 tbsp sesame seeds, toasted

Sauce -

1/2 cup red pepper powder

1/2 cup sweet rice paste

2 tbsp ground salted shrimp

1/2 tsp finely minced fresh ginger

2 tbsp minced garlic

2 tbsp fish sauce

2 tbsp granulated sugar

1/4 onion, peeled and ground

1/4 apple, peeled, seeded and ground

1/4 Asian pear, peeled, seeded and ground

Separate bok choi leaves and wash well under running water. Shake off the water and then put them in a large mixing bowl. Evenly sprinkle salt and then add extra water (enough to soak the bok choi). Leave at room temperature for about 1 hour. Drain and then wash 2-3 times to remove the salt. Put them in a colander for about 30 minutes to drain. Mix all the sauce ingredients in a separate bowl. Add the bok choi in and evenly apply the sauce to the leaves. Add onion, jalapeno chile, red bell pepper, scallions, and sesame seeds and mix again. This kimchi is best enjoyed fresh, and can be kept refrigerated up to 2 days.

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