Crisp and Refreshing Summer Delight: Easy Bok Choy Kimchi Recipe
Crisp and Refreshing Summer Delight: Easy Bok Choy Kimchi Recipe
How to Make Delicious Bok Choy Kimchi at Home with Ease
Make your own refreshing and crisp bok choy kimchi that will tantalize your taste buds this summer! This recipe uses simple ingredients and provides detailed instructions so anyone can succeed.
Main Ingredients for Bok Choy Kimchi- Fresh young bok choy (prepared) 4 handfuls (approx. 1 bunch)
- Aromatic chives 1/2 handful
- Red chili peppers for color and mild spice 7
- Minced garlic 2 Tbsp
- Minced ginger for a zesty kick, a little
- Sweet rice paste (Juk) for a smoother texture 1/2 cup
- Coarse sea salt for brining 4 Tbsp (generous)
Seasoning Ingredients- Gochugaru (Korean chili powder) for heat 6 Tbsp
- Sugar for a hint of sweetness 2 Tbsp
- Fish sauce for umami depth 4 Tbsp
- Salt for final seasoning 1/2 Tbsp
- Minced garlic for enhanced flavor 2 Tbsp
- Minced ginger for added aroma, a little
- Gochugaru (Korean chili powder) for heat 6 Tbsp
- Sugar for a hint of sweetness 2 Tbsp
- Fish sauce for umami depth 4 Tbsp
- Salt for final seasoning 1/2 Tbsp
- Minced garlic for enhanced flavor 2 Tbsp
- Minced ginger for added aroma, a little
Cooking Instructions
Step 1
First, prepare the young bok choy. You’ll need about 4 handfuls (roughly equivalent to one standard bunch sold in supermarkets) of fresh bok choy. Rinse it thoroughly multiple times to remove all dirt. After lightly draining, sprinkle 4 Tbsp of coarse sea salt over the bok choy and add 1 cup of water. Let it brine for 30-40 minutes until tender-crisp. Flipping it halfway through ensures even brining. Once brined, rinse the bok choy 1-2 times under running water to remove excess salt. Drain it well in a colander, ensuring as much water as possible is removed.
Step 2
While the bok choy is brining, prepare the paste ingredients. Seed the red chili peppers and cut them into bite-sized pieces. In a blender, combine the sweet rice paste (1/2 cup) and the chopped red chili peppers. Blend until smooth. The sweet rice paste helps to create a smoother kimchi and enhances its flavor.
Step 3
To the blended mixture, add the seasoning ingredients: 6 Tbsp Gochugaru, 2 Tbsp sugar, 4 Tbsp fish sauce, 1/2 Tbsp salt, 2 Tbsp minced garlic, and a little minced ginger. Mix everything together well to create a delicious kimchi paste. Letting the paste sit for a bit allows the flavors to meld beautifully.
Step 4
Now, it’s time to prepare the aromatic chives. Wash them clean and then cut them into lengths of about 3-4 cm. Chives are an important ingredient that adds a wonderful aroma to the kimchi, so prepare them with care.
Step 5
In a large mixing bowl, place the well-drained bok choy. Add half of the prepared kimchi paste and gently toss to coat the bok choy evenly. Use your hands to ensure all leaves are seasoned. Next, add the cut chives and gently mix them in, being careful not to mash the ingredients. Adding the chives last helps them retain their fresh texture and prevents them from becoming too soggy.
Step 6
Your crisp, refreshing, and appetizing summer bok choy kimchi is ready! It can be enjoyed immediately, but for a deeper, more developed flavor, refrigerate it for about a day before serving. Enjoy this delicious kimchi as a perfect accompaniment to your meals on a warm summer day!
