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Osm1nog
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Friday 13 November 2026 18:11:56 GMT
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intensspider29
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2026-11-13 18:17:59
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2026-11-14 00:53:18
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Bok Choy Kimchi - crisp, refreshing, and easy to make. This fresh kimchi (geotjeori) is ready to enjoy the same day and pairs perfectly with grilled meats or your favorite Korean dishes. Bok Choy Kimchi (Geotjeori) Ingredients * 7-8 bok choy, any variety * 8-10 cups water (or enough to soak the bok choy) * 4 Tablespoons kosher or sea salt * 1 bunch garlic chives or 2 green onions, sliced * ¼ onion, sliced * 1 small carrot, grated or thinly sliced * Optional: sesame seeds (if serving fresh) Seasoning Paste * 4 Tablespoons gochugaru (Korean red pepper flakes) * 1 Tablespoon sweetener * 2 Tablespoons fish sauce (or soy sauce for a vegetarian version) * 4 garlic cloves, grated or minced * 1 tsp grated or minced ginger Directions Separate the bok choy leaves, or keep the stems intact and cut the bok choy lengthwise into halves or quarters. Dissolve the salt in the water in a large bowl. Add the bok choy, making sure it’s fully submerged. Let soak for 30 minutes. Meanwhile, combine the seasoning paste ingredients in a large bowl. The paste will be thick, but the moisture from the bok choy will loosen it. Prepare the garlic chives (or green onions), onion, and carrot. Rinse the bok choy a few times to remove the salt, then drain. Add the bok choy to the bowl with the seasoning paste and toss until lightly coated. Add the garlic chives, onion, and carrot, and toss until evenly coated. Taste and adjust the seasoning if needed. Sprinkle with sesame seeds before serving, if desired. For fermented taste: Omit the sesame seeds. Transfer the kimchi to a covered container and leave it at room temperature for 1 day, then refrigerate. #Kimchi #KoreanFood #BokChoy #EasyRecipes #LoveKoreanFood
Bok Choy Kimchi - crisp, refreshing, and easy to make. This fresh kimchi (geotjeori) is ready to enjoy the same day and pairs perfectly with grilled meats or your favorite Korean dishes. Bok Choy Kimchi (Geotjeori) Ingredients * 7-8 bok choy, any variety * 8-10 cups water (or enough to soak the bok choy) * 4 Tablespoons kosher or sea salt * 1 bunch garlic chives or 2 green onions, sliced * ¼ onion, sliced * 1 small carrot, grated or thinly sliced * Optional: sesame seeds (if serving fresh) Seasoning Paste * 4 Tablespoons gochugaru (Korean red pepper flakes) * 1 Tablespoon sweetener * 2 Tablespoons fish sauce (or soy sauce for a vegetarian version) * 4 garlic cloves, grated or minced * 1 tsp grated or minced ginger Directions Separate the bok choy leaves, or keep the stems intact and cut the bok choy lengthwise into halves or quarters. Dissolve the salt in the water in a large bowl. Add the bok choy, making sure it’s fully submerged. Let soak for 30 minutes. Meanwhile, combine the seasoning paste ingredients in a large bowl. The paste will be thick, but the moisture from the bok choy will loosen it. Prepare the garlic chives (or green onions), onion, and carrot. Rinse the bok choy a few times to remove the salt, then drain. Add the bok choy to the bowl with the seasoning paste and toss until lightly coated. Add the garlic chives, onion, and carrot, and toss until evenly coated. Taste and adjust the seasoning if needed. Sprinkle with sesame seeds before serving, if desired. For fermented taste: Omit the sesame seeds. Transfer the kimchi to a covered container and leave it at room temperature for 1 day, then refrigerate. #Kimchi #KoreanFood #BokChoy #EasyRecipes #LoveKoreanFood

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