Comment on Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) by 91 club
This delicious, tangy, and spicy Korean bok choy kimchi is so quick and easy to make with no fermentation required! It’s Whole30 and vegan-friendly, and it’s a simple side dish you can throw together in no time!
Geotjeori, which means “lightly salted” in Korean, is basically quick kimchi that’s made without any fermentation process and can be served right away. It’s usually made with vegetables like napa cabbage, lettuce, daikon radish, or in this case, baby bok choy.
Because it’s not fermented, it can’t be stored for months like traditional kimchi. and it should be consumed within 3 weeks. It’s a great way to enjoy a small amount of kimchi quickly because it’s much less time-consuming to make than regular kimchi!
Growing up in a Korean household, there was and is always kimchi in our fridge to eat with just about anything. However, sometimes you need to whip up something a little different or want a fresher and less sour banchan (Korean side dishes you serve with rice) that still has some heat.
That’s when geotjeori, like this baby bok choy kimchi, can be made super quickly and easily to serve the day of. Plus, there’s no added sugar, just natural sweetener so this recipe is Whole30 compliant!
This quick bok choy kimchi recipe uses baby bok choy, which has tender crunchy leaves that are the perfect texture for making kimchi. The baby bok choy is salted to wilt slightly, then coated in the most wonderful kimchi sauce that’s flavor-packed from onion, apple, garlic, ginger, gochugaru (Korean red pepper flakes), rice vinegar, and fish sauce.
The result is a refreshing, crunchy, and perfectly spicy dish that’s perfect with any Korean meal. Plus it’s made with affordable ingredients easily found at Asian markets, there are tons of health benefits, and it’s totally delicious!
Bok choy kimchi is a versatile and delicious variation of kimchi. Here are some fun ways to serve this Korean dish to make a great meal.
You can do a quick fermentation of up to 24 hours at room temperature. However, I don’t recommend doing it any longer as the bok choy can get bitter in flavor and mushy in texture.
This is so the cabbage leaves soften and wilt. The salt serves the same purpose in this recipe, but applies to the bok choy instead of cabbage.
Instead of cabbage, you can use vegetables such as radishes, carrots, cucumbers, kale, or bok choy. Each vegetable provides a different flavor, texture, and color to your kimchi. Radishes add a crisp and slightly spicy element, carrots contribute sweetness, cucumbers offer a refreshing crunch, kale brings a leafy green option, and bok choy provides a mild and sweet taste.
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This delicious, tangy, and spicy Korean bok choy kimchi is so quick and easy to make with no fermentation required! It's Whole30 and vegan-friendly, and it's a simple side dish you can throw together in no time!
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