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Quick Bok Choy Kimchi (Non-Fermented)
Accompagnement

Quick Bok Choy Kimchi (Non-Fermented)

15 minPour 4Nutri-Score B€€
par @stellanspice2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • bok choy (washed and cut into bite-sized pieces)Fruits et légumes500 g
  • spinach (washed (optional))Fruits et légumes100 g
  • gochugaru (Korean red pepper flakes)Épices30 g
  • sugarÉpicerie15 g
  • crushed sesame seeds (crushed)Fruits à coque et graines10 g
  • sesame oilÉpicerie15 ml
  • fish sauce (3 Crabs brand (or soy sauce for vegan))Épicerie15 ml
  • plum vinegar (Korean plum vinegar (or rice/white vinegar))Épicerie20 ml
  • garlic (grated or minced)Fruits et légumes3 morceaux

par portion

Nutrition

83kcal

Glucides
8 g
Protéines
3 g
Lipides
5 g

pas à pas

Préparation

  1. Wash the vegetables

    • Wash the bok choy thoroughly.
    • If using spinach, wash it too.
    Étape 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.
    Étape 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.
    Étape 3

  4. Serve

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