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Quick Bok Choy Kimchi (Non-Fermented)
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Quick Bok Choy Kimchi (Non-Fermented)

15 Min.Für 4Nutri-Score B€€
von @stellanspice2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • bok choy (washed and cut into bite-sized pieces)Obst & Gemüse500 g
  • spinach (washed (optional))Obst & Gemüse100 g
  • gochugaru (Korean red pepper flakes)Gewürze30 g
  • sugarVorräte15 g
  • crushed sesame seeds (crushed)Nüsse & Samen10 g
  • sesame oilVorräte15 ml
  • fish sauce (3 Crabs brand (or soy sauce for vegan))Vorräte15 ml
  • plum vinegar (Korean plum vinegar (or rice/white vinegar))Vorräte20 ml
  • garlic (grated or minced)Obst & Gemüse3 Stücke

pro Portion

Nährwerte

83kcal

Kohlenhydrate
8 g
Eiweiß
3 g
Fett
5 g

Schritt für Schritt

Zubereitung

  1. Wash the vegetables

    • Wash the bok choy thoroughly.
    • If using spinach, wash it too.
    Schritt 1

  2. Make the kimchi sauce

    • In a bowl, combine gochugaru (Korean red pepper flakes), sugar, crushed sesame seeds, sesame oil, fish sauce (or soy sauce for vegan), plum vinegar (or rice/white vinegar) and garlic.
    • Mix everything into a paste.
    Schritt 2

  3. Mix the kimchi

    • Add the washed bok choy (and spinach, if using) to the sauce.
    • Mix well with your hands (or gloves) until every leaf is evenly coated.
    Schritt 3

  4. Serve

    • It should look glossy and well coated.
    • Serve right away as a banchan side dish.
    Schritt 4
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