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CuisineAsianKoreanHigh-FiberLow-FatLow-SugarLow-CalorieUnder 1 HourPescatarianMeal PrepBlenderSnacksSidesAppetizersUnder 30 MinutesEasyVegetarianLow-CarbHealthyGluten-FreeDairy-FreeSeafood

Baby Bok Choy Kimchi

Jeannie Wong
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Baby Bok Choy Kimchi

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Baby Bok Choy Kimchi

Ingredients

for 4 servings

  • 3 baby bok choys, (approximately 1.25 lbs)
  • 2 teaspoons salt, separated and 1 teaspoon (Seperated)
  • ⅓ cup rice (65 g), cooked
  • ⅓ cup water (65 mL)
  • 2 scallions, chopped in 2-inch (5 cm) lengths
  • 2 tablespoons garlic
  • 3 tablespoons gochugaru
  • 3 teaspoons fish sauce
  • 2 ½ tablespoons sugar (500 g)

Nutrition Info

  • Calories 85
  • Fat 0g
  • Carbs 19g
  • Fiber 0g
  • Sugar 5g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Rinse and cut the baby bok choy into fourths. Place bok choy in a large mixing bowl and sprinkle 2 tsp salt. Toss to evenly coat. Wait 30 minutes, then rinse and drain the bok choy. Return to the mixing bowl.
  2. In a small blender, blend together the rice and water until it forms a smooth paste. Pour over the bok choy and mix together.
  3. Add the rest of the ingredients and continue mixing gently, making sure all the ingredients get mixed thoroughly.
  4. Store in an airtight container and let sit in the fridge for 1-2 hours to help flavors meld together. Eat.
  5. Enjoy!
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