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The BEST and Easiest Korean Bok Choy Kimchi!

May 13, 2019 by Grace 11 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about delicious Korean Bok Choy Kimchi!

Korean Bok Choy Kimchi
Korean Bok Choy Kimchi

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

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!!

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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. 🙂

Korean Bok Choy Kimchi

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.

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. Please see below for an amazing recipe that calls for the mature version of bok choy.

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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. 🙂

Some Other Banchan Recipes You May Enjoy!

You may also like the following banchan recipes:

Korean Perilla Leaves

Korean perilla leaves

Korean Zucchini Side Dish

Korean Zucchini Side Dish

Wild Green Onion Kimchi.

Pa Kimchi

If you enjoyed this recipe, I would be grateful if you could please rate and comment below!

Korean Bok Choy Kimchi

Korean Bok Choy Kimchi

Annie Ha
The MOST Delicious Bok Choy Kimchi Ever!!!!
Print Recipe Pin Recipe
Prep Time 10 mins
Course Side Dish
Cuisine Korean
Servings 4 servings

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!!!!

Notes

I’m telling you …you will love this!!  It’s amazing in its simplicity, and absolutely beautiful.  Completely delicious and moreish, and sure to be a favorite!!!
Keyword Bok Choy

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Filed Under: Asia, Korean, Recipes

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Reader Interactions

Comments

  1. Anna Crawford

    September 4, 2019 at 2:14 am

    Hi I am Goin to try this recipe it looks amazing am I ment to ferment this tho? Thanks anna

    Reply
    • Grace

      September 4, 2019 at 4:43 pm

      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

      Reply
      • Reddy

        October 25, 2019 at 5:33 pm

        Will it still have the Fermented taste still?? Cuz that’s what i like about it???

        Reply
        • Grace

          October 25, 2019 at 8:35 pm

          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

          Reply
  2. Becki

    October 6, 2019 at 4:52 pm

    What a fun twist! I can’t wait to try this!

    Reply
    • Grace

      October 6, 2019 at 6:00 pm

      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

      Reply
  3. Claire Radky

    December 6, 2020 at 7:38 am

    I made this recipe this morning , l have been wanting to try to make kimchi for a while , but l have never tried it , thought this would be a good starter to try , l love it , its not to spicy and l love the rice vinegar in it , like a kimchi salad , so good , next lm going to try the real napa cabbage kimchi , wish me luck 😊

    Reply
    • Grace

      December 6, 2020 at 9:27 am

      Hi Claire! You’ve made my day! I’m so very happy that you love the Bok Choy Kimchi and took a chance on it! Thanks for taking the time to comment, and I know that your napa cabbage kimchi is going to turn out absolutely great! 🙂 Thanks again and take good care!! Grace

      Reply
  4. Bob

    December 27, 2020 at 7:01 pm

    What would be a good substitute for fish sauce for someone wanting to make this dish vegetarian? Thanks.

    Reply
    • Grace

      December 27, 2020 at 11:11 pm

      Hi Bob! Thanks so much for your question! There was another person who follows a vegan diet who subbed miso paste and soy sauce for the fish sauce with EXCELLENT results! Perhaps you can try this? If you do make it I would love if you could give me your feedback…it would be greatly appreciated! Wishing you a wonderful week ahead and Happy New Year!! Grace

      Reply

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About Me

Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

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Stewing Hen in a crockpot
Mince and Tatties with peas and carrots
Khatti Daal with salad, paratha, and samosas in the background
Blood oranges whole and cut
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Baby back pork ribs with baked potato and Central BBQ Jerk Seasoning
Impossible Burger
Bucatini all'Amatriciana
Lobster risotto and asparagus
Penne Carbonara with salad, santa claus, tabasco bottle, greenery, and a lit candle in the background
Banoffee Pie with mr and mrs klaus
Bunny Chow and salad in the background
Cawl cennin
Cock-a-leekie soup with prunes
Shrimp Gumbo
Rigatoni With Sausage in a white bowl with salad in the background
Spicy Chicken Tenders with purple potato in the background
Camarones a la Mexicana in a cast iron pan
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Tomato Basil Chicken
Korean Zucchini Side Dish with chopsticks

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