Easy Bok Choy Kimchi

Crisp and refreshing Korean bok choy kimchi made with baby bok choy and fresh chilies. A quick, easy side dish that’s ready in under an hour.

📝 Ingredients

• 1 1/2 lb (680 g) bok choy (halved or quartered lengthwise)
• 6 cup (1.4 liters) water
• 1/3 cup (55 g) Korean coarse sea salt
• 1/2 (about 100 g) large onion (diced)
• 1 (about 180 g) sweet apple (seeded and diced)
• 5 cloves garlic
• 4 tbsp (60 ml) Korean anchovy sauce
• 1/4 cup (60 ml) sea kelp stock (or water (see notes below))
• 5 (30 g) fresh red fingerlong chilis (diced)
• 1/3 cup (30 g) Korean chili flakes (gochugaru)
• 1 tbsp (15 g) ginger paste

👨‍🍳 Instructions

1. 1Place clean bok choy in a large mixing bowl. Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
2. 2To make the kimchi seasoning, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
3. 3Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
4. 4Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
5. 5Bok choy kimchi tastes best within 2-3 days, as it is not meant for long-term storage like most Korean kimchi. If there's any leftover, store it in an airtight container in the refrigerator. If you prefer it fermented, leave it at room temperature for one day before refrigerating. I recommend consuming this kimchi within 2 weeks if fermented.