Korean Bok Choy Kimchi (Gochugaru Fermented Quick)

Name: Korean Bok Choy Kimchi (Gochugaru Fermented Quick)
Prep time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: bok choy 500 g; coarse salt 2 tbsp; Korean chili flakes 3 tbsp; salted shrimp 1 tbsp; minced garlic 1 tbsp; anchovy fish sauce 1.5 tbsp; sweet rice paste 3 tbsp; scallions 40 g; carrot 40 g

Quick answer

Active time: 35 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Bok choy makes a lighter, crunchier kimchi than napa cabbage, ready to eat within a day.

The salt goes mainly on the thick stems, and 20 minutes is the limit before the stems toughen. The halves drain thoroughly in a sieve after rinsing, because leftover water thins the paste until it slides off the leaves. Blending the salted shrimp and fish sauce into the sweet rice paste first makes the seasoning easy to spread thinly between leaves. Julienned carrot and scallions add color and a varied bite. After 4 hours at room temperature it moves to the fridge.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Halve 500 g bok choy lengthwise, rinse, and sprinkle 2 tbsp coarse salt mainly on the thick stems for 20 minutes.

Going past 20 minutes makes the stems tough.
2

Rinse the salted bok choy once or twice in cold water to adjust salinity and drain completely in a colander.

Removing all moisture prevents the seasoning from becoming watery and ensures it sticks.
3

Mix 3 tbsp chili flakes, 1 tbsp salted shrimp, minced garlic, 1.5 tbsp fish sauce, and 3 tbsp sweet rice paste until evenly combined with no lumps.
4

Cut 40 g scallions into 3cm lengths and julienne 40 g carrot thinly, then mix into the seasoning.

These vegetables enhance the visual color and provide a varied textural profile to the kimchi.
5

Peel back each leaf and spread the seasoning paste thinly and evenly between the layers.

Use your fingertips to gently stroke the leaves, ensuring the paste does not clump in specific areas.
6

Pack into an airtight container and ferment at room temperature for 4 hours before refrigerating.

Age for one day to enjoy a crunchy, refreshing flavor that differs from traditional napa cabbage kimchi.