Bok Choy Persimmon Kimchi Salad
Combination of fresh bok choy and crisp persimmon makes a delicious kimchi salad. You can make within 20 minutes and great to serve with rice.
I don’t know how I could forget about posting this recipe but I apparently did. I made this Bok Choy Persimmon Kimchi Salad (청경채 감 겉절이 샐러드, chunggyoungchae gam gutjeuri salad) to post on my blog but I left in my photo library for 2 years. Gees, Holly~!
I adapted this recipe from one of the Korean cookbooks I had. It was written by a famous home cook who teaches the upscale Korean dishes to very wealthy housewives in Korea.
The crisp tender texture of Bok choy partners with sweet persimmon so nicely, and the spicy and tangy chili vinaigrette combines the two perfectly. You will need a bowl of rice to serve this and you might find yourself dishing up more rice after you taste this salad.
Bok Choy and Persimmon
Here are very fresh bok choy and sweet persimmon.
Bok choy is Chinese origin vegetable. It is like cross between nappa cabbage and romain lettuce with their crisp tender texture and a hint of sweetness. I’ve always loved them cooked in authentic Chinese way, stir-fried with garlic. I, however, found that raw Bok Choy can be quite delicious in certain salads. It is perfect choice to make Kimchi salad.
Persimmon is full of good nutrient; fiber, folic acid, minerals, anti-cancer properties, etc. It is good remedy for the diarrhea. Therefore too much of these can cause you a hard time in the bathroom if you know what I mean.
How to make bok choy persimmon kimchi salad
Cut off the bottom ends of leafy part of bok choy because they can be a little fibrous.
Cut half or quarter of the bok choy lengthwise depends on their size. Rinse them well and remove all the water by using a salad spinner.
Wash the persimmon with baking soda and slice them very thinly.
Combine bok choy, persimmon, onion, and red chili (optional)…
Here my chili vinaigrette crew members; fish sauce, sesame seeds, garlic, sesame oil, vinegar, , corn syrup, Korean chili flakes, and lemon.
You will also need a little bit of sugar, too.
And if you have the Korean plum extract, add some by all means. If you don’t, just skip it.
Combine all the dressing ingredients and mix well.
Toss everything together and your salad is so ready to serve. Serve immediately or your can make it ahead 1 hour in advance. Enjoy the fresh taste of this delicious salad with some rice.
Is it spicy? Yes, for sure. Make sure you have a plenty of water on the table. But it is worth a couple of ounces of your sweat to enjoy delicious Korean salad though. Don’t you think?
Bok Choy Persimmon Kimchi Salad
- 6-7 medium size Bok choy, well cleaned
- 1/4 yellow onion, thinly sliced
- 1 persimmon, seeded and thinly sliced
- 1 fresh red finger long chili, seeded and thinly sliced, optional
- 2 tablespoon Korean chili flakes (gochugaru)
- 2 tablespoon white vinegar or rice vinegar
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon Korean plum extract (maeshil cheong), optional
- 2 teaspoon freshly squeezed lemon juice
- 1 teaspoon finely minced garlic
- 2 teaspoon Korean corn syrup (mulyeot), optional
- 1 teaspoon sesame oil
- 2 teaspoon toasted sesame seeds
- To amke the dressing, mx all the dressing ingredients and set aside.
- Soak the onion slices in the water for 5 minutes and drain. Set aside.
- Cut off 2 inch of bottom leafy parts of Bok choy and discard. (You will only need the white and the leafy parts near the stem only) Half or quarter the Bok choy lengthwise depends on their size.
- In a bowl combine the Bok choy, onion, persimmon, and red chili, if using. Drizzle the dressing over and toss well with your hand. Be very gentle when you toss them.
- Serve with a bowl of rice.