How To Make Baby Bok Choy Kimchi
In this kimchi dish, instead of using cabbage, we are using bok choy. The naturally sweet and slightly bitter flavor goes well for this bok choy kimchi.
Serves:
Ingredients
- 3baby bok choy
- 2tspsalt,and 1 tsp, separated
- ⅓cuprice,cooked
- ⅓cupwater
- 2scallions
- 2tbspgarlic
- 3tbspgochugaru
- 3tspfish sauce
- 2½tbspsugar
Instructions
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Rinse and cut the baby bok choy into fourths. Place bok choy in a large mixing bowl and sprinkle 2 teaspoon salt.
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Toss to evenly coat. Wait 30 minutes, then rinse and drain the bok choy. Return to the mixing bowl.
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In a small blender, blend together the rice and water until it forms a smooth paste. Pour over the bok choy and mix together.
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Add the rest of the ingredients and continue mixing gently, making sure all the ingredients get mixed thoroughly.
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Store in an airtight container and let sit in the fridge for 1 to 2 hours to help flavors meld together. Eat.
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Enjoy!
Nutrition
- Calories: 108.16kcal
- Fat: 0.24g
- Saturated Fat: 0.06g
- Monounsaturated Fat: 0.05g
- Polyunsaturated Fat: 0.08g
- Carbohydrates: 24.66g
- Fiber: 0.97g
- Sugar: 8.98g
- Protein: 2.39g
- Sodium: 361.38mg
- Calcium: 61.05mg
- Potassium: 200.49mg
- Iron: 0.53mg
- Vitamin A: 13.05µg
- Vitamin C: 18.15mg
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