This delicious, tangy, and spicy Korean bok choy kimchi is so quick and easy to make with no fermentation required! It’s Whole30 and vegan-friendly, and it’s a simple side dish you can throw together in no time!
What is Geotjeori?
Geotjeori, which means “lightly salted” in Korean, is basically quick kimchi that’s made without any fermentation process and can be served right away. It’s usually made with vegetables like napa cabbage, lettuce, daikon radish, or in this case, baby bok choy.
Because it’s not fermented, it can’t be stored for months like traditional kimchi. and it should be consumed within 3 weeks. It’s a great way to enjoy a small amount of kimchi quickly because it’s much less time-consuming to make than regular kimchi!
What Makes This Recipe Great
Growing up in a Korean household, there was and is always kimchi in our fridge to eat with just about anything. However, sometimes you need to whip up something a little different or want a fresher and less sour banchan (Korean side dishes you serve with rice) that still has some heat.
That’s when geotjeori, like this baby bok choy kimchi, can be made super quickly and easily to serve the day of. Plus, there’s no added sugar, just natural sweetener so this recipe is Whole30 compliant!
This quick bok choy kimchi recipe uses baby bok choy, which has tender crunchy leaves that are the perfect texture for making kimchi. The baby bok choy is salted to wilt slightly, then coated in the most wonderful kimchi sauce that’s flavor-packed from onion, apple, garlic, ginger, gochugaru (Korean red pepper flakes), rice vinegar, and fish sauce.
The result is a refreshing, crunchy, and perfectly spicy dish that’s perfect with any Korean meal. Plus it’s made with affordable ingredients easily found at Asian markets, there are tons of health benefits, and it’s totally delicious!
Watch a Short Video of This Recipe
Ingredient Notes
- baby bok choy: I like to use baby bok choy, which is shorter and rounder than regular bok choy. You can use regular bok choy, but I would cut the leaves into bite-sized, small pieces first.
- onion
- apple: It’s also common to use a pear as a sweetener if you want to use that instead.
- garlic cloves
- fresh ginger
- fish sauce: This is my favorite brand of fish sauce. However, you can substitute it with soy sauce if you are vegan or don’t have it on hand. Tamari is a great option as well if you are gluten-free. A paleo and Whole30 substitute would be coconut aminos.
- rice wine vinegar
- water
- gochugaru: These Korean chili flakes can be found at Asian grocery stores or even online. I don’t recommend substituting it with anything else as it has a very distinct flavor quintessential to Korean cuisine.
- sesame seeds: Sesame seeds are completely optional and really depend on your preference. I know some Koreans who use it in their geotjeori and some who don’t. I personally love it on this bok choy kimchi.
- green onions: You can also top it with some chopped scallions as well.
Step-by-Step Instructions
- Using a cutting board, slice the baby bok choy on a lengthwise into quarters, leaving the stem intact. Place them in a large bowl and toss with salt to coat evenly, and let this sit for 30-40 minutes so the bok choy leaves can soften and wilt.
- While the bok choy sits, make the kimchi sauce: combine onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender or food processor. Blend until creamy.
- Add the gochugaru (Korean red pepper flakes) to the sauce mixture and stir to combine.
- Rinse the bok choy thoroughly with cold water a few times to remove salt and any dirt. Drain excess water and transfer to a large mixing bowl.
- Add the kimchi sauce puree over the bok choy leaves. Using gloved hands, toss to coat gently to ensure the leaves don’t bruise.
- Taste the bok choy mixture to adjust the seasoning to your liking.
- Serve sprinkled with sesame seeds, if using.
Serving Tips
Bok choy kimchi is a versatile and delicious variation of kimchi. Here are some fun ways to serve this Korean dish to make a great meal.
- Side dish: Serve alongside Korean meals like rice, grilled meats, and banchan for an authentic experience.
- Bibimbap topping: Add bok choy kimchi to bibimbap along with sautéed vegetables, fried egg, and gochujang sauce.
- Kimchi pancakes: Mix chopped bok choy kimchi into pancake batter and fry for a tasty appetizer or snack.
- Tacos: Fill tortillas or lettuce leaves with bok choy kimchi, meat/tofu, veggies, and sauce for Asian-inspired tacos..
- Noodle dishes: Serve with ramen or stir fry noodles, protein, and vegetables for a flavorful kick.
Storage Tips
- Since this kimchi isn’t fermented, it should be eaten with 2-3 weeks of making. Store finished product in a glass jar or airtight container.
Recipe FAQs
You can do a quick fermentation of up to 24 hours at room temperature. However, I don’t recommend doing it any longer as the bok choy can get bitter in flavor and mushy in texture.
This is so the cabbage leaves soften and wilt. The salt serves the same purpose in this recipe, but applies to the bok choy instead of cabbage.
Instead of cabbage, you can use vegetables such as radishes, carrots, cucumbers, kale, or bok choy. Each vegetable provides a different flavor, texture, and color to your kimchi. Radishes add a crisp and slightly spicy element, carrots contribute sweetness, cucumbers offer a refreshing crunch, kale brings a leafy green option, and bok choy provides a mild and sweet taste.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori)
Video
Ingredients
- 2 lb baby bok choy
- 3 tbsp sea salt
- 1 small onion cut into chunks
- 1 apple cored and cut into chunks
- 6 garlic cloves
- 1 inch fresh ginger
- 2 tbsp fish sauce or coconut aminos or soy sauce, for vegan
- 2 tbsp rice wine vinegar
- 1/4 cup water
- 1/4 cup gochugaru Korean chili flakes
- Optional: sesame seeds for garnish
Instructions
- Slice the bok choy lengthwise into quarters, then toss with salt to coat evenly. Let this mixture sit for 30-40 minutes so the bok choy leaves can soften and wilt.
- While the bok choy sits, combine onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender. Blend until creamy.
- Add gochugaru to the mixture and stir to combine.
- Rinse the bok choy thoroughly with water a few times to remove salt and any dirt. Drain and transfer to a large bowl.
- Pour the kimchi sauce over the bok choy leaves. Using gloved hands, toss to coat gently to make sure the leaves don't bruise.
- Taste to adjust seasoning to your liking.
- Serve sprinkled with sesame seeds, if using. Store leftovers in the fridge for up to 3 weeks, in glass jars or container.
Notes
Serving Tips
Bok choy kimchi is a versatile and delicious variation of kimchi. Here are some fun ways to serve this Korean dish to make a great meal.- Side dish: Serve alongside Korean meals like rice, grilled meats, and banchan for an authentic experience.
- Bibimbap topping: Add bok choy kimchi to bibimbap along with sautéed vegetables, fried egg, and gochujang sauce.
- Kimchi pancakes: Mix chopped bok choy kimchi into pancake batter and fry for a tasty appetizer or snack.
- Tacos: Fill tortillas or lettuce leaves with bok choy kimchi, meat/tofu, veggies, and sauce for Asian-inspired tacos..
- Noodle dishes: Serve with ramen or stir fry noodles, protein, and vegetables for a flavorful kick.
Storage Tips
- Since this kimchi isn’t fermented, it should be eaten with 2-3 weeks of making. Store finished product in a glass jar or airtight container.
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I made this today and it’s so good! I was a little scared of making kimchi on my own. But the recipe was super easy to follow and turned out so well. We paired it with a rich, spicy chicken dish and rice. It complimented everything so well. I would 100% recommend this to anyone! Even the new cook!
I love that! Thank you so much for trying my recipe.
Delicious!! My first attempt at kimchi and I think it turned out really well thanks to your recipe. I only had 1 pound of baby bok choy so I spiralized a daikon radish and added it. Couldn’t find gochugaru so I used gochujang. Thank you for mentioning you could use coconut amino‘s instead of fish sauce since I had that on hand and didn’t need to run to the store for a special ingredient This recipe is a keeper! Yum!
I’m so glad it worked out! Love that you are experimenting with making your own. Nothing compares to homemade!
I love how fast and easy this recipe is. I chopped the bok choy smaller, because it seems easier to eat that way and used less gochugaru, because I am kind of a wimp when it comes to spicy foods! But it worked great and it will be nice to have on hand.