I loooove Korean banchan. Banchan is actually my favorite part of a Korean meal. Give me banchan, chopsticks, and rice and I am haaapy!! 🙂
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 the bok choy kimchi.
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.
I have lost touch with Annie but if somehow she sees this Annie thank you from the bottom of my heart for the most amazing bok choy kimchi recipe!! 🙂
If you enjoyed this recipe, I would be grateful if you could please rate and comment below!
Korean Bok Choy Kimchi
- 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
- 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.