Side Dishes

Bok Choy Kimchi

Name: Bok Choy Kimchi
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 60 g Bok choy; 10 g Korean pear; 5 g Green plum extract (maesil-aek); 5 g Gochugaru (Korean chili flakes); 3 g Low-sodium soy sauce; 1 g Minced garlic; 2 g Minced ginger; 2 g Salt; 10 g Glutinous rice flour; 30 g Water

청경채 김치

Halved bok choy lightly salted and tossed in a seasoning of glutinous rice paste, pear juice, plum extract, chili flakes, low-sodium soy sauce, garlic and ginger. Low-sodium soy sauce, pear juice, plum extract and aromatics make a lower-sodium kimchi seasoning.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Halve the bok choy and score the stems.

Sprinkle with salt and cure for 30–40 minutes.

Peel the pear and grate it for juice.

Cook the glutinous rice flour with 30 g of water into a paste and let it cool completely.

Mix the cooled paste, pear juice and seasoning ingredients.

Drain the cured bok choy and toss with the seasoning.

📊 Nutrition Facts (per serving)

53.7Calories (kcal)

9.9 gCarbs

1.9 gProtein

0.7 gFat

382.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.

Bok Choy Kimchi

🥘 Ingredients

Main

Seasoning

For salting & paste

🧺 Korean ingredients in this recipe

📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

📊 Nutrition Facts (per serving)

🎥 Watch Cooking Videos

Bok Choy Kimchi

🥘 Ingredients

Main

Seasoning

For salting & paste

🧺 Korean ingredients in this recipe

📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

📊 Nutrition Facts (per serving)

🎥 Watch Cooking Videos

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