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baby bok choy kimchi
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5 from 3 votes

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori)

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! 
Prep Time15 minutes
Salting TIme30 minutes
Course: Salad, Side Dish
Cuisine: Korean
Keyword: bok choi kimchi salad, bok choy geotjeori, bok choy kimchi
Servings: 12 servings

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.

Video

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. 
  1. Side dish: Serve alongside Korean meals like rice, grilled meats, and banchan for an authentic experience.
  2. Bibimbap topping: Add bok choy kimchi to bibimbap along with sautéed vegetables, fried egg, and gochujang sauce.
  3. Kimchi pancakes: Mix chopped bok choy kimchi into pancake batter and fry for a tasty appetizer or snack.
  4. Tacos: Fill tortillas or lettuce leaves with bok choy kimchi, meat/tofu, veggies, and sauce for Asian-inspired tacos..
  5. 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.

Nutrition

Serving: 1serving - makes 12 | Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 754mg | Potassium: 143mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4834IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 1mg