Bok Choy Kimchi

This homemade bok choy kimchi is a delicious way to enjoy the fresh, distinctive flavor of bok choy. Coated in a flavorful Korean seasoning, it's perfect enjoyed fresh or after a few days of fermentation.

Prep Time30

Brining Time1 30

Total Time2

Course: Side dishes

Cuisine: Korean

Keyword: bok choy kimchi

Servings: kg

Calories: 457kcal

Author: Sue Pressey

Ingredients

Bok choy

1 kg bok choy (2.2.lb)

Brine

1/2 cup Korean coarse salt (or rock salt)
5 cups lukewarm water

Seasoning

120 g red apple (4.2 oz), roughly chopped
6 medium garlic cloves (or 2 Tbsp jarred minced garlic)
5 g fresh ginger (0.2 oz), peeled (or 1 tsp jarred minced ginger)
1 Tbsp salted shrimp
3 Tbsp Korean fish sauce
1 Tbsp Korean plum syrup
110 g red sweet pointed pepper (3.9 oz), thinly sliced, divided (optional)
5 - 6 Tbsp Korean chili flakes (gochugaru)
2 Tbsp granulated sugar
2 Tbsp roasted sesame seeds
100 g onion (3.5 oz), julienned
75 g carrot (2.6 oz), julienned
40 g green onion (1.4 oz), chopped

Flour paste

1 Tbsp plain flour
2 Tbsp water

Instructions

Prepare the bok choy. Trim a thin slice off the root end of each bok choy, leaving enough to keep the leaves attached. Halve each bok choy lengthwise. Rinse thoroughly under cold running water, paying particular attention to the base, where dirt tends to collect between the leaves. Drain well in a colander.
Brine the bok choy. In a large bowl, dissolve the coarse salt in the water. Add the bok choy and soak in the brine.
The brining time will vary depending on the size of the bok choy and the thickness of the stems. If the stems are thick and firm, brine for about 90 minutes so the salt penetrates evenly. If the stems are thinner, 60 minutes is usually sufficient. Turn the bok choy 2 to 3 times during brining for even brining.
Once brined, rinse the bok choy lightly under running water once, then drain well.
Make the seasoning paste. Add the apple, garlic, ginger, salted shrimp, fish sauce, plum syrup, and half of the red sweet pointed pepper (if using) to a blender. Pulse until combined.
Add the remaining red sweet pointed pepper (if using) and pulse once or twice more, leaving small pieces of pepper throughout the seasoning.
Make the flour paste. In a small microwave-safe bowl, combine the flour and water until smooth. Microwave for about 15 seconds, then stir. If it has thickened to the consistency of a thin porridge, it’s ready to use. If it is still runny, microwave in 5 to 10 second intervals, stirring after each, until thickened.
Mix the kimchi. Transfer the blended seasoning to a large bowl. Add the Korean chili flakes, sugar, and sesame seeds. If making the milder version, use 2 Tbsp Korean chili flakes and 3–4 Tbsp paprika powder instead. Add the flour paste and stir until well combined. Add the onion, carrot, green onion, and the remaining red sweet pointed pepper (if using), then mix until evenly combined.
Add the bok choy and gently toss until each piece is evenly coated with the seasoning. The leaves are delicate, so avoid squeezing or handling them roughly.
Enjoy fresh or ferment. You can serve the kimchi straight after making it if you prefer a fresh, crisp flavor. For a more rounded flavor, transfer it to an airtight container and leave it at room temperature until fermentation begins (about 24 hours in my kitchen), then refrigerate. It will continue to develop a deeper, tangier flavor over the next few days while retaining much of its crisp texture. When ready to serve, cut the bok choy into bite-sized pieces with kitchen scissors or a knife, as the leaves remain attached at the base.

Notes

For a milder kimchi, use 2 Tbsp Korean chili flakes (gochugaru) plus 3–4 Tbsp paprika powder instead.
1 Tbsp = 15 ml, 1 Cup = 250 ml

Gochugaru and paprika
For the best color and flavor, I recommend using 5 to 6 Tbsp gochugaru. If you prefer a milder kimchi, use 2 Tbsp gochugaru plus 3 to 4 Tbsp paprika powder (not smoked) instead. This creates a much milder kimchi while still giving it a beautiful red color, although the flavor won't be quite as rich as one made with gochugaru.

Red sweet pointed pepper (optional)
If you're making the paprika version, adding thinly sliced red sweet pointed pepper gives the seasoning a little more texture and helps it cling to the bok choy without adding extra heat.

Seasoning at the base
Some of the seasoning may collect in the natural grooves at the base of the bok choy. This is completely normal and will become more evenly distributed as the kimchi rests.

Storage and serving
Store the kimchi in a 1.8 L (about 2-quart) airtight container in the refrigerator. This size leaves just enough headspace for fermentation. For the best flavor and texture, enjoy it within 3 to 5 days. As it continues to ferment, the leaves soften and the color becomes more muted, but it can still be enjoyed like regular kimchi.

Serve it with samgyeopsal (grilled pork belly), bossam, or alongside your favorite Korean meals.

Nutrition