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Quick Bok Choy Kimchi (Non-Fermented)
Dodatek

Quick Bok Choy Kimchi (Non-Fermented)

15 minPorcje: 4Nutri-Score B€€
od @stellanspice2 importyugotowano 0 razy
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Składniki

4 osoby
  • bok choy (washed and cut into bite-sized pieces)Warzywa i owoce500 g
  • spinach (washed (optional))Warzywa i owoce100 g
  • gochugaru (Korean red pepper flakes)Przyprawy30 g
  • sugarSpiżarnia15 g
  • crushed sesame seeds (crushed)Orzechy i nasiona10 g
  • sesame oilSpiżarnia15 ml
  • fish sauce (3 Crabs brand (or soy sauce for vegan))Spiżarnia15 ml
  • plum vinegar (Korean plum vinegar (or rice/white vinegar))Spiżarnia20 ml
  • garlic (grated or minced)Warzywa i owoce3 kawałki

na porcję

Wartości odżywcze

83kcal

Węglowodany
8 g
Białko
3 g
Tłuszcz
5 g

krok po kroku

Przygotowanie

  1. Wash the vegetables

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

  4. Serve

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