Crispy Bok Choy Salad (Bok Choy Geotjeori)
Crispy Bok Choy Salad (Bok Choy Geotjeori)
How to Make a Delicious and Fresh Bok Choy Salad (Geotjeori) Enjoyed Raw
Hello everyone! Today, we’re making a wonderfully crisp and flavorful Bok Choy salad (Geotjeori) using fresh bok choy. I’ve shared this recipe on my blog before, and it’s a fantastic way to brighten up your meals, especially when other kimchi ingredients are expensive. This Bok Choy Geotjeori is best enjoyed immediately after making it, and this recipe is perfect for serving 3-4 people with its refreshing taste.
Ingredients (Serves 3-4)- 300g Bok Choy (about 3-4 heads)
- 1/4 Onion (small size)
- 3 Tbsp Minced Scallions
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Fish Sauce (for umami)
- 1/2 ~ 1 Tbsp Soy Sauce (adjust to taste)
- 1 Tbsp Oligodang (corn syrup) or Plum Extract (for sweetness)
- 1 Tbsp Toasted Sesame Seeds
- Sesame Oil (drizzle just before serving)
Cooking Instructions
Step 1
Prepare 300g of bok choy. Trim off the tough bottom part. If the leaves are tightly closed, make a small slit at the base to help separate them, then gently pull the stalks apart by hand into bite-sized pieces. This helps the dressing penetrate better and improves the texture.
Step 2
It’s crucial to thoroughly wash the bok choy to remove any dirt or grit, especially around the stems. Rinse under cold running water, gently rubbing the stalks with your fingers to clean them.
Step 3
After washing, drain the bok choy well in a colander. Shaking off excess water is important; if the bok choy is too wet, the dressing will become diluted, making the salad watery and less flavorful.
Step 4
Finely shred 1/4 of an onion. The natural sweetness and crispness of the onion will add another layer of flavor and texture to the salad.
Step 5
In a bowl, combine the drained bok choy and shredded onion. Add minced scallions (3 Tbsp), minced garlic (1 Tbsp), gochugaru (3 Tbsp), fish sauce (2 Tbsp), soy sauce (1/2-1 Tbsp), oligodang or plum extract (1 Tbsp), and toasted sesame seeds (1 Tbsp). Gently toss everything together. It’s best to dress the salad right before serving to maintain the bok choy’s crispness. Taste and adjust seasonings as needed. For a touch of tang, you can add a tiny splash of vinegar. Finish with a drizzle of sesame oil for added aroma and flavor.
