Korean Bok Choy Kimchi (Gochugaru Fermented Quick)
Cheonggyeongchae kimchi is a bok choy kimchi prepared by halving the heads lengthwise, salting them for twenty minutes, and coating each leaf layer with a paste of gochugaru, salted shrimp, anchovy fish sauce, and sweet rice paste. Keeping the salting time short preserves the stems' crisp snap, while the leaves soften just enough to hold the seasoning. Julienned scallions and carrot add color and textural variety, and adjusting the fish sauce quantity based on the salted shrimp's salinity keeps the overall salt level balanced. After four hours of room-temperature fermentation followed by refrigeration, this kimchi is ready within a day and offers a lighter, crunchier character than traditional napa cabbage kimchi.
Adjust Servings
Instructions
- 1
Split bok choy lengthwise, rinse, and salt it for 20 minutes.
- 2
Rinse lightly in cold water and drain thoroughly.
- 3
Mix chili flakes, salted shrimp, garlic, fish sauce, and rice paste into a seasoning paste.
- 4
Julienne scallions and carrot, then combine with the seasoning.
- 5
Coat seasoning lightly between each bok choy leaf layer.
- 6
Store in a container, ferment 4 hours at room temperature, then refrigerate for 1 day.
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