Baby Bok Choy Kimchi


This delicious, spicy, tangy baby bok choy kimchi is so quick to make with no fermentation required! It's Whole30 and vegan-friendly, and it's an easy bachan when you need something right away.


• Baby Bok Choy • Apple • Onion • Fish Sauce  • Garlic • Ginger • Rice Wine Vinegar • Salt • Gochugaru Korean Chili Flakes


Slice bok choy lengthwise into quarters, then toss with salt. Let sit for 30-40 minutes so the bok choy leaves can soften and wilt.

Rinse the bok choy thoroughly with water. Drain and transfer to a large bowl.

Blend onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water until creamy. Stir in gochugaru.

Pour kimchi sauce over the bok choy. Toss gently to make sure the leaves don't bruise. Serve sprinkled with sesame seeds. ENJOY!

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