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You are here: Home > Archives > Recipes > Korean Recipes > Salads > Bok Choy Persimmon Kimchi Salad

Bok Choy Persimmon Kimchi Salad

November 3, 2014 by Holly Ford 14 Comments

Bok Choy Persimmon Kimchi Salad

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 quite a common fruit in Eastern Asia.
There are two types. One is called “dan-gam (aka fuyu in Japanese)” and the other is, “hong-shi (aka Hachiya)”.
Dan-gam, which looks like squashed tomato, is crunch and sweet; perfect for salad.
Hong-shi is more elongated heart shaped with soft jelly like texture inside. It is very sweet but should be well ripen before you eat, otherwise it can yield “furry” tasting.

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…

 

Bok choy

Cut off the bottom ends of leafy part of bok choy because they can be a little fibrous.

tutorial-3

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.

 

tutorial-6

Wash the persimmon with baking soda and slice them very thinly.

 

tutorial-7

Combine bok choy, persimmon, onion, and red chili (optional)…

 

tutorial-8

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.

 

tutorial-9

And if you have the Korean plum extract, add some by all means. If you don’t, just skip it.

 

tutorial-10

Combine all the dressing ingredients and mix well.

 

Bok choy Persimmon Salad

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?

BK-Lg signature

 

 

Bok Choy Persimmon Kimchi Salad

Bok Choy Persimmon Kimchi Salad

Bok Choy Persimmon Kimchi Salad

Holly Ford
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Cuisine Korean
Servings 4

Ingredients
  

  • 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

For the dressing:

  • 2 tablespoon Korean chili flakes
  • 2 tablespoon white vinegar or rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon Korean plum extract optional
  • 2 teaspoon freshly squeezed lemon juice
  • 1 teaspoon finely minced garlic
  • 2 teaspoon Korean corn syrup optional
  • 1 teaspoon sesame oil
  • 2 teaspoon toasted sesame seeds

Instructions
 

  • Mix 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.

Notes

This recipe is adapted from a Korean cookbook " 맑은날, 정갈한 요리"

 

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Filed Under: Archives, Korean Recipes, Salads Tagged With: Bok Choy, Persimmon

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Comments

  1. kitchenriffs says

    November 4, 2014 at 12:19 pm

    How could you forget this for 2 years?! It looks wonderful! Really nice — thanks.

    Reply
    • Alvenea Ya says

      November 16, 2014 at 8:32 pm

      I mae this tonight but I also add an apple an I really like the taste and the crunchinness of the appleleft refreshing taste in my mouth

      Reply
  2. bmint says

    November 7, 2014 at 12:28 am

    Wow, that looks beautiful! Can’t believe you neglected to post it for 2 years 🙂 I just bought some persimmons from the Korean market (love that fruit!). My mouth is watering, just imagining the flavor and the texture…with a steaming bowl of rice. You are amazing!

    Reply
  3. Sandra says

    November 9, 2014 at 1:52 pm

    Just made this tonight, it was great!

    Reply
    • Holly says

      November 10, 2014 at 11:42 am

      Wonderful, Sandra! Glad to hear that you liked it. Thanks!

      Reply
  4. Krzych says

    November 16, 2014 at 8:04 am

    Hallo Holly,
    Well, not only I can claim that I made it, but I have pictures to prove it!
    Here is our attempt on your lovely autumnsalad
    Persimons from Andong 😉

    Reply
    • Holly says

      November 16, 2014 at 12:21 pm

      Great! Thanks for trying out my recipe and posting it on your blog! It looks great! I love the addition of walnuts in the salad!

      Reply
  5. tamar says

    November 20, 2014 at 8:31 pm

    Made this tonight. Such bright flavors! So delicious and different! And flammable! Cue the Pitbull – we’re all singing “Fireball” tonight –

    Reply
    • Holly says

      November 21, 2014 at 5:56 am

      Ha ha ha! I love your “fireball” song. I remember how spicy this salad was but I also enjoyed the flavors as well. Glad that you liked it.

      Reply
  6. Caroline Foo says

    December 11, 2014 at 8:48 pm

    Hi Holly

    Can I make this in advance, about 4 days before serving.

    Thanks.

    Caroline

    Reply
    • Holly says

      December 12, 2014 at 6:03 am

      Hi Caroline
      Unfortunately, this kind of kimchi salad needs to be eaten soon after it is made. If you let it sit for a few days, the moisture will be extracted from both bokchoy and the persimmon, and loose its crispness. You can prep all the ingredients separately and store in the fridge before you combine with the sauce. That could be an option.

      Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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