📝 About This Recipe
This vibrant 'Geotjeori' style kimchi celebrates the natural crunch of baby bok choy, offering a refreshing alternative to the traditional napa cabbage variety. Unlike aged kimchis, this version is prized for its bright, peppery kick and immediate freshness, making it a perfect introduction for those new to fermentation. It balances the earthy sweetness of the greens with a bold, garlicky ginger paste that awakens the palate and adds a stunning pop of color to any Korean spread.
🥗 Ingredients
Main Ingredients
- 2 pounds Baby Bok Choy (halved or quartered lengthwise depending on size)
- 1/4 cup Coarse Korean Sea Salt (specifically for brining)
- 1 medium Carrot (peeled and julienned into matchsticks)
- 5-6 stalks Scallions (cut into 2-inch lengths)
- 1 handful Asian Chives (Buchu) (optional, cut into 2-inch lengths)
The Porridge Base
- 1/2 cup Water
- 1 tablespoon Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (granulated)
Kimchi Seasoning Paste
- 1/2 cup Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/4 cup Fish Sauce (use high-quality anchovy or sand lance sauce)
- 1 tablespoon Salted Shrimp (Saeujeot) (finely minced)
- 1/4 cup Garlic (freshly minced)
- 1 teaspoon Ginger (grated or finely minced)
- 1/4 cup Apple or Asian Pear (grated or pureed for natural sweetness)
Garnish
- 1 tablespoon Toasted Sesame Seeds (crushed slightly between fingers)
👨🍳 Instructions
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1
Prepare the bok choy by trimming the very bottom of the stems, ensuring the leaves stay attached. Slice small heads in half lengthwise and larger heads into quarters.
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2
Rinse the bok choy in cold water. While still damp, sprinkle the coarse sea salt evenly between the leaves, focusing more on the thicker white stems.
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3
Let the bok choy sit for 30-40 minutes to draw out moisture. Toss them halfway through to ensure even brining. They should feel flexible but still have a snap.
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4
While the bok choy is brining, make the porridge. In a small saucepan, whisk the water and glutinous rice flour together until smooth.
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5
Simmer the flour mixture over medium-low heat, stirring constantly for 3-5 minutes until it thickens into a translucent paste. Stir in the sugar, cook for 1 more minute, then remove from heat to cool completely.
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6
In a large mixing bowl, combine the cooled rice porridge, gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and grated fruit puree. Mix well and let it sit for 10 minutes to allow the chili flakes to rehydrate.
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7
Check the bok choy. If the stems bend without snapping, they are ready. Rinse the bok choy 3 times in cold water to remove excess salt, then drain thoroughly in a colander for 15 minutes.
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8
Add the julienned carrots, scallions, and chives to the bowl with the kimchi seasoning paste. Toss to coat the vegetables.
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9
Wearing food-safe gloves to prevent chili burn, take a handful of the seasoning paste and gently rub it onto each piece of bok choy, ensuring the paste gets between the leaves.
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10
Taste a small piece. If it needs more salt, add a splash of fish sauce. If it is too spicy, add a pinch more sugar.
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11
Sprinkle with toasted sesame seeds and toss one final time for a beautiful finish.
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12
Transfer the kimchi to a clean glass jar, pressing down firmly to remove air pockets. You can eat this immediately as a fresh salad or let it sit at room temperature for 12-24 hours to begin fermentation before refrigerating.
💡 Chef's Tips
Always use Korean coarse sea salt (Cheonilyeom) for brining; table salt is too fine and will make the vegetables overly salty. Do not over-brine the bok choy; unlike Napa cabbage, bok choy is delicate and can lose its signature crunch quickly. For a vegan version, substitute the fish sauce and salted shrimp with a high-quality vegan 'fish' sauce or simply use more soy sauce and a pinch of kelp powder. If your gochugaru is very spicy, reduce the amount by 2 tablespoons and replace with a teaspoon of paprika for color without the heat. Ensure the rice porridge is completely cool before mixing with the spices, otherwise, it can 'cook' the garlic and change the flavor profile.
🍽️ Serving Suggestions
Serve fresh alongside grilled Korean BBQ short ribs (Galbi) to cut through the richness of the meat. Enjoy as a topping for a simple bowl of warm steamed white rice and a fried egg. Pair with a glass of chilled Makgeolli (Korean rice wine) for an authentic snack experience. Incorporate into a Bibimbap bowl for an extra layer of texture and spice. Serve as a side dish (Banchan) with a comforting bowl of Doenjang-jjigae (Soybean Paste Stew).