Crisp and Fresh Bok Choy Salad (Geotjeori): A No-Cook Side Dish for Summer
Crisp and Fresh Bok Choy Salad (Geotjeori): A No-Cook Side Dish for Summer
Beat the Summer Heat: Easy Bok Choy Salad Recipe You Can Make Without Cooking
Feeling the sweltering heat of summer? Cooking in a hot kitchen can be daunting, but that doesn’t mean you have to skip out on delicious side dishes! Today, I’m sharing a recipe for a refreshingly crisp Bok Choy salad that you can whip up in about 10 minutes, completely stove-free. The combination of crunchy bok choy, vibrant bell peppers, and sweet onions creates a burst of freshness with every bite. It’s not only a fantastic accompaniment to rice but also cuts through the richness of fatty dishes like grilled pork belly. Even beginner cooks can master this recipe with ease, so let’s get started!
Main Ingredients- 7 heads of Bok Choy (choose fresh ones)
- 1/2 Red Bell Pepper (seeds removed)
- 1/2 Yellow Bell Pepper (seeds removed)
- 1/2 Onion (medium size)
Salad Dressing- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 4 Tbsp Vinegar (adjust for desired tanginess)
- 3 Tbsp Fish Sauce (anchovy or sand lance, for umami)
- 2 Tbsp Sugar (adjust for sweetness)
- 2 Tbsp Oligosaccharide (for gloss and sweetness)
- 1 Tbsp Minced Garlic (use fresh garlic)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 4 Tbsp Vinegar (adjust for desired tanginess)
- 3 Tbsp Fish Sauce (anchovy or sand lance, for umami)
- 2 Tbsp Sugar (adjust for sweetness)
- 2 Tbsp Oligosaccharide (for gloss and sweetness)
- 1 Tbsp Minced Garlic (use fresh garlic)
Cooking Instructions
Step 1
First, let’s prepare the bok choy. Remove any old or wilted outer leaves. Trim off the very bottom of the stalks, then gently separate the leaves. Rinse each leaf thoroughly under running water to remove any dirt, especially between the leaves. Make sure to drain the bok choy completely; excess water can make the dressing watery.
Step 2
Next, slice the bell peppers and onion. Slice the red and yellow bell peppers into thin strips, about 0.3 cm thick, after removing the seeds and white pith. Thinly slice the onion to match the thickness of the bell peppers. Slicing them thinly ensures a tender texture and allows the dressing to penetrate the vegetables evenly.
Step 3
Now it’s time to combine and dress everything! In a large bowl, combine the cleaned and drained bok choy, sliced onion, and bell peppers. Add all the dressing ingredients (gochugaru, vinegar, fish sauce, sugar, oligosaccharide, and minced garlic) on top. Gently toss everything together using your hands or tongs until the vegetables are evenly coated with the dressing. Be careful not to over-mix, as this can bruise the bok choy. Once everything is well combined and the bok choy has slightly softened, your delicious Bok Choy salad is ready! You can enjoy it immediately, or chill it in the refrigerator for a short while for an even more refreshing taste.
