
Bok Choy Kimchi(청경채 김치)
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
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Golden pan-grilled tofu topped with a savory mixture of kimchi, wild chives, red bell pepper, sesame oil, garlic, and chili flakes.

01
02
Cut the tofu into pieces measuring 5 cm × 1.5 cm × 1 cm.
Pan-grill the tofu without oil until golden brown on both sides.
Cut the wild chives into pieces about 2 cm long.
Gently squeeze excess moisture from the napa cabbage kimchi and finely shred it into pieces about 2 cm long.
Finely shred the red bell pepper into pieces about 2 cm long. Combine it with the wild chives and kimchi from steps 3 and 4, along with the green onion, garlic, sugar, sesame oil, sesame seeds, red pepper flakes, and salt. Mix gently by hand until evenly seasoned.
Serve the seasoned kimchi and wild chive mixture from step 5 on top of the tofu.
Ingredient substitutions
Nutrition & source
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.
Source details
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
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