Side Dishes
Bok Choy Kimchi(청경채 김치)
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
View recipeSide Dishes
Young Radish and Hijiki Kimchi열무톳김치
A fresh kimchi-style side dish of lightly blanched young radish greens and hijiki tossed with garlic, ginger, red pepper flakes, and fish soy sauce.
01
Ingredients
- Hijiki seaweed10 g Hijiki seaweed
- Garlic3 g Garlic
- Ginger1 g Ginger
- Soy saucepantry5 g Soy sauce
- Gochugaru2 g Gochugaru
- Sesame seedspantry2 g Sesame seeds
02
Instructions
- 1
Rinse the hijiki several times in clean water, briefly blanch it in boiling water, and drain.
- 2
Cut the young radish greens into 3 cm pieces.
- 3
Briefly blanch the prepared young radish greens in boiling water and drain.
- 4
Finely mince the garlic and ginger.
- 5
Place the prepared young radish greens, hijiki, garlic, and ginger in a bowl. Season with red pepper flakes and fish soy sauce, then toss well.
- 6
Transfer to a plate and finish by sprinkling with sesame seeds.
Serving size and preparation times were not provided in the source data.
Ingredient substitutions
- Hijiki seaweed
- Another firm sea vegetable can work, with a different mineral flavor and texture.
- Garlic
- Garlic powder works in a pinch but lacks fresh aroma.
- Ginger
- Ground ginger works in a pinch but is sharper and less fresh.
- Soy sauce
- Tamari works, though saltiness differs.
- Gochugaru
- Aleppo pepper is a gentler substitute; crushed red pepper works but is usually sharper and hotter.
Nutrition & source
Nutrition per serving
- Calories
- 13.7
- Protein
- 1
- Carbs
- 2.2
- Fat
- 0.1
- Sodium
- 379.3
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
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