Side
Quick Bok Choy Kimchi (Non-Fermented)
15 minServes 4Nutri-Score B€€
B
15 min
15 minQuick Bok Choy Kimchi (Non-Fermented)
what you need
Ingredients
bok choy (washed and cut into bite-sized pieces)Produce500 g
spinach (washed (optional))Produce100 g
gochugaru (Korean red pepper flakes)Spices30 g
sugarPantry15 g
crushed sesame seeds (crushed)Nuts & seeds10 g
sesame oilPantry15 ml- fish sauce (3 Crabs brand (or soy sauce for vegan))Pantry15 ml
- plum vinegar (Korean plum vinegar (or rice/white vinegar))Pantry20 ml
garlic (grated or minced)Produce3 pieces
per serving
Nutrition
83kcal
- Carbs
- 8 g
- Proteins
- 3 g
- Fat
- 5 g
step by step
Method
- Step 1
Wash the vegetables
- Wash the bok choy thoroughly.
- If using spinach, wash it too.
- Step 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.
- Step 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.
- Step 4
Serve
- It should look glossy and well coated.
- Serve right away as a banchan side dish.
most cooked first