I loooove Korean banchan. Banchan is actually my favorite part of a Korean meal. Give me banchan, chopsticks, and rice and I am haaapy!! 🙂 Kimchi is a banchan, and one of the best kimchi’s is Bok Choy Kimchi.
Banchan are the side dishes that accompany Korean meals. They are actually an essential part of the meal. If you’ve ever been to a Korean restaurant, you’ll know the feeling of excitement as they bring out various banchan. 🙂
Korean bok choy kimchi is one of the best banchan, and I want to say this is THE BEST recipe I have come across for this most delicious of kimchi’s!!
I wish I could say this recipe was mine! However I cannot…my friend Annie Ha shared this with me. Several years ago we had a work potluck luncheon, and Annie’s Bok Choy Kimchi was the hit of the potluck! I asked her to share the recipe, and am forever grateful that she did. 🙂
You won’t believe how easy, how simple, how deliciously amazing this dish is. Cute baby bok choy, rice wine vinegar, garlic, sesame seeds and oil, Korean red pepper flakes, sugar, and fish sauce are all that are needed. I promise…YOU WILL LOVE THIS.
By the way, bok choy is also known as pak choi and it is a type of Chinese cabbage. The mature bok choy has dark green leaves and long white stems. It differs from the baby bok choy in that the baby version is much smaller and light green in color. I prefer the baby version but the mature version is awesome as well. Please see below for an amazing recipe that calls for the mature version of bok choy.
I had lost touch with Annie before but I have an update! We’re in touch again and I hope that I have done her proud by showcasing her recipe. The whole world needs to know about this!!! 🙂 Thank you Annie from the bottom of my heart. 🙂
You may also like the following banchan recipes:
Korean Wild Green Onion Kimchi.
If you enjoyed this recipe, I would be grateful if you could please rate and comment below!
Korean Bok Choy Kimchi
Ingredients
- 5-6 baby bok choy
- 3 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp sesame seed
- 2 tbsp Korean red pepper flakes
Instructions
- Cut the baby bok choy into bite sized pieces, and rinse with water.
- Combine the remaining ingredients (garlic, sesame seed and sesame oil, Korean red pepper flakes, rice wine vinegar, and fish sauce) in a bowl.
- Add the cut baby bok choy to the bowl with the spice ingredients, and stir to combine.
- Enjoy!!!!
Hi I am Goin to try this recipe it looks amazing am I ment to ferment this tho? Thanks anna
Hi Anna! I’m so so happy that you are going to try this out! No fermentation is required here! Once made though, you’ll want to consume it in maybe 2-3 days…if it lasts that long. 🙂 I do hope you’ll like it and please let me know how it turns out!! Have a great day!!!
Grace
Will it still have the Fermented taste still?? Cuz that’s what i like about it???
Hi there! This one doesn’t really have the fermented taste however…I really urge you to try it! It’s just got such an incredible flavor it’s hard not to like it. 🙂 If you do try I’d love to know your feedback. Thank you so much!!! Happy eating!! Grace
What a fun twist! I can’t wait to try this!
Hi Becki! Thank you so much for your comment! I really hope you like it and would love it if you could let me know what you think. 🙂 Have a great day and thank you again!! Grace