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Banchan and Kimchi
I absolutely adore Korean cuisine and Korean banchan. Banchan is actually my favorite part of a Korean meal. Give me banchan, chopsticks, and rice and I am happy!!
Banchan are the side dishes that accompany Korean meals. They are actually an essential part of the meal. If you've ever been to Korean restaurants, you'll know the feeling of excitement as they bring out various banchan!
Kimchi is a banchan, and many people are familiar with the ever popular napa cabbage kimchi. However, the napa cabbage kimchi (traditional kimchi) is one of over 200 types of kimchi's (sourced from Britannica.com). And in my opinion, one of the best kimchi's is Bok Choy Kimchi.
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 easy recipe, and am forever grateful that she did!
You won't believe how easy, how simple, how deliciously amazing this quick kimchi is.
All you need are the following simple and affordable ingredients:
- Baby bok choy (could sub approximately 5-6 cups worth of Shanghai bok choy or mature bok choy instead, but baby bok choy is preferred)
- Fish sauce
- Rice wine vinegar
- Sesame oil
- Fresh garlic
- Sesame seeds
- Korean red pepper flakes
You can find these ingredients at Asian markets, and many major grocery stores sell these items as well.
I've also linked to some of the ingredients for purchase on Amazon (I am a member of the Amazon services LLC Associates program), if you would like to purchase from them.
Ok, let's enjoy making this bok choy recipe!
Begin by removing any leaves that are yellow and discard them. Cut the baby bok choy into bite sized pieces, and rinse with water.
Combine the remaining ingredients (garlic, sesame seed and sesame oil, Korean chili flakes, rice wine vinegar, and fish sauce) in a large bowl. Stir well to make a kimchi paste.
Add the cut baby bok choy to the large mixing bowl with the kimchi paste, and stir to combine. I love using my hands to do this, but you could also use a spoon.
And that's it! Your bok choy kimchi salad is ready to devour! I promise...YOU WILL LOVE THIS.
Suggestions For Enjoying And Serving
You could easily enjoy this baby bok choy kimchi with your favorite pair of chopsticks and some steamed rice!
Masitda!! (Which means "delicious" in Korean!)
Store the kimchi in an airtight container, such as a glass jar, in your refrigerator. It is at is freshest and best when eaten within 2-3 days of making it, but will last for up to a week in your fridge.
This kimchi recipe does not require any fermenting, and is suitable for immediate consumption. Yay!
Kimchi is made with many types of vegetables! There are around 200 types of kimchi's, including ones made with napa cabbage, bok choy, green onions, cucumber, and radish!
Mature Bok Choy vs. Baby Bok Choy
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.
Some Other Banchan Recipes You May Enjoy!
You may also like the following banchan recipes:
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Korean Bok Choy Kimchi
- 5-6 baby bok choy could sub Shanghai bok choy or mature bok choy (approximately 5-6 cups worth)
- 3 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic minced
- 1 tablespoon sesame seed
- 2 tablespoon Korean red pepper flakes
- Remove any leaves that are yellow and discard. 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. Stir well to make a kimchi paste.
- Add the cut baby bok choy to the bowl with the kimchi paste, and stir to combine.