I was at lunch with a bunch of Korean ladies for school related gathering and we were talking about making Kimchi with local vegetables in Malaysia.
I’ve known about making Kimchi with Bok Choy, the famous Chinese vegetable, but adding banana in Kimchi?… that is simply outrageous.
I’ve been eating bananas all my life but the idea of connecting the banana with kimchi never – ever came across to my mind!
Some people are ingeniously creative when it comes to the food.
Well, if you think about it, banana will work great in Kimchi. It is naturally sweet so you don’t need to add sugar. Plus, it becomes sticky and slimy carb mass when mashed, that takes away extra step of making rice glue separately as a binding and fermenting component. Ha!
I was so thrilled that I had to grab some Bok Choy and a bunch of banana on the way home. And I did made a batch of Bok Choy Kimchi with my lifetime discovery.
Discovering the idea of adding banana to Kimchi in 2012 is as historic as Columbus’s discovery of the New World in 1492 .
Maybe I am exaggerating…
It is quite awesome.., both in taste and texture-wise. I was pleasantly surprised.
Grab some of these beautiful Bok Choy.
Cut in half or quarter lengthwise depends on their size.
Rinse them gently to remove dirt or anything impure. Only the pure in heart will inherit the kingdom of Kimchi…!
Place 1/3 of Bok Choy brothers in a large shallow bowl and sprinkle 1/3 of Korean coarse sea salt evenly over.
Repeat the layers. Let it sit for 20 minutes to wilt.
The turn around these Bok Choy brothers to the other side so that the top goes to bottom and the bottom goes to top facing them down.
Wait another 20 minutes.
Rinse them very GENTLY. Drain them well in a colander.
Meanwhile, get these sidekicks ready to enter to a blender. Add the banana on the list.
Put everything except the fresh red chili and the dried chili flakes in a blender. Puree them smooth.
Add the chili pieces and pulse a few times to get chopped.
Mix in the dried Korean chili flakes along with anchovy sauce and shrimp sauce. The glorious filling is ready now.
GENTLY, VERY GENTLY spread the filling to Bok Choy. Add some sliced onions.
Add the 1/2 cup of water to the mixing bowl, swirl around and pour over the kimchi.
Who would have thought I would use bananas in my Kimchi?
I don’t think I will look at bananas in the same way I did from now on…
And you, too, my sweet Bok Choy brothers!
- 1⅓ lb (600g) Bok-choy, halved or quartered lengthwise
- ⅓ cup Korean coarse sea salt
- ½ large onion, sliced
- 2 teaspoon toasted sesame seeds, optional
- ½ large onion, diced
- 5-6 garlic cloves, diced
- ¼" slice ginger, diced
- 1 medium banana
- 6-7 red finger long fresh chili
- 3 tablespoon Korean anchovy sauce
- 1 tablespoon Korean shrimp sauce, aka salted shrimp
- ½ cup Korean chili flakes
- ½ large onion, thinly sliced
- Rinse the Bok Choy to remove any dirt. Drain well.
- In a large shallow bowl spread ⅓ of Bok Choy and sprinkle ⅓ of sea salt evenly over. Repeat the layers and press gently on the top when finished. Cover and let it sit for 20 minutes.
- Turn the Bok Choy to the other side, top side goes to bottom and bottom side goes to top, and let it sit for another 20 minutes. Be careful not to toss too harshly. Be gentle with Bok Choy.
- Rinse the Bok Choy in the cold water and drain in the colander.
- For the Kimchi filling, put onion, garlic, ginger, banana, anchovy sauce, and shrimp sauce in a blender. Process until smooth. Add the fresh red chili and pulse 3 times so the chili slices still remains as chopped pieces. Place the mixture in a mixing bowl and add Korean chili flakes, mix well.
- In a large shallow mixing bowl combine Bok Choy and the sliced onion together. Spread the chili filling to each Bok Choy and onion very gently to coat all around.
- Sprinkle with sesame seeds on top if you wish.
- Serve in a same day you made or store in an airtight container and let it sit in the room temperature overnight, then store in the refrigerator after.
- Consume within 2 weeks if possible. This kind of kimchi taste better when freshly made.