Side Dishes

Bok Choy Kimchi청경채 김치

Name: Bok Choy Kimchi
Cuisine: Korean
Ingredients: 10 g Asian pear; 5 g Korean plum syrup; 5 g Gochugaru; 3 g Soy sauce; 1 g Garlic; 2 g Ginger; 2 g Salt; 10 g Rice flour

Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.

Ingredients

Asian pear10 g Asian pear
Korean plum syrup5 g Korean plum syrup
Gochugaru5 g Gochugaru
Soy saucepantry3 g Soy sauce
Garlic1 g Garlic
Ginger2 g Ginger
Saltpantry2 g Salt
Rice flour10 g Rice flour

Instructions

1
Cut the bok choy in half, then make a slit in the stem portion.
2
Sprinkle the bok choy with salt and let it sit for about 30 to 40 minutes.
3
Peel the pear, grate it, and extract the juice.
4
Add 30 g water and the glutinous rice flour to a pot and cook to make a glutinous rice paste, then let it cool completely.
5
In a bowl, combine the cooled glutinous rice paste, pear juice, plum extract, chili powder, low-sodium soy sauce, minced garlic, and minced ginger, and mix thoroughly to make the seasoning.
6
Drain the salted bok choy well, toss it with the seasoning, and finish.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Asian pear: Apple or a little fruit juice adds sweetness and moisture with a different aroma.
Korean plum syrup: Use a little honey and rice vinegar, but sweetness and acidity will need adjustment.
Gochugaru: Aleppo pepper is a gentler substitute; crushed red pepper works but is usually sharper and hotter.
Soy sauce: Tamari works, though saltiness differs.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.

Nutrition & source