Baby Bok Choy Kimchi Salad (Geotjeori

• Produce

  • 1 lb Baby bok choy
  • 2 tsp Garlic
  • 1/4 tsp Ginger
  • 1/2 Red onion
  • 2 Scallions

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 2 tbsp Gochugaru
  • 1 1/2 tbsp Salt
  • 1/2 tsp Sesame seeds
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tsp Sesame oil

• Other

  • 1 teaspoon saeujeot (salted shrimp, finely chopped (or use more fish sauce

Found on koreanbapsang.com

Description

Ingredients

• 1 pound baby bok choy
• 1-1/2 tablespoons salt
• 1/2 red onion, thinly sliced
• 2 scallions, roughly chopped
• 2 tablespoons gochugaru (Korean red chili pepper flakes)
• 1 tablespoon fish sauce
• 1 teaspoon saeujeot (salted shrimp), finely chopped (or use more fish sauce)
• 1 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 2 teaspoons sugar (or corn syrup or Korean rice syrup)
• 2 teaspoons minced garlic
• 1/4 teaspoon grated ginger

Directions

• Separate the leaves by cutting off the stem of each bok choy. Rinse and drain. Place the bok choy in a large bowl, sprinkle with the salt, and toss well to coat evenly. Leave it for 30 to 40 minutes until softened, flipping over once halfway through. Thinly slice the onion and scallion. Combine all the seasoning ingredients in a small bowl, and mix well with 3 tablespoons water. Rinse the bok choy twice and drain well. Add the onion, scallions, and seasoning mix to the bok choy. Using a kitchen glove, toss everything well by hand until the bok choy pieces are well coated with the seasoning. Add a little salt or more fish sauce to taste.