Spicy Bok Choy Persimmon Salad

Name: Spicy Bok Choy Persimmon Salad
Prep time: 20 min
Total time: 20 min
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); 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

posted by Holly Ford on Nov 3, 2014 (updated May 3, 2023) 12 comments »

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The combination of fresh bok choy and crisp persimmon makes a delicious and quick salad that you can prepare in under 20 minutes. It is a great accompaniment to rice.

Spicy Bok Choy Persimmon Salad on a plate.

I forgot to post this recipe for Spicy Bok Choy Persimmon Salad on my blog, even though I don’t know how it slipped my mind. I had made this salad and had the pictures in my library for two years.

This recipe was adapted from one of the Korean cookbooks I own, written by a famous home cook who teaches upscale Korean dishes to wealthy housewives in Korea.

The crisp and tender texture of bok choy pairs perfectly with the sweet persimmon, and the spicy and tangy chili vinaigrette brings the flavors together seamlessly.

You will definitely need a bowl of rice to serve with this salad, and you might find yourself going back for seconds after you taste it.

Bok Choy and Persimmon

Here we have some fresh bok choy and sweet persimmon.

Bok choy is a vegetable of Chinese origin that has a crisp and tender texture, similar to a cross between Napa cabbage and romaine lettuce, with a hint of sweetness.

I’ve always enjoyed it stir-fried with garlic in authentic Chinese cuisine like you would see in my choy sum recipe, but I have also found that raw bok choy can be quite delicious in certain salads. It is a perfect choice for making a quick salad.

Persimmon is a common fruit in Eastern Asia, with two main types: “dan-gam” (also known as Fuyu in Japanese) and “hong-shi” (also known as Hachiya). Dan-gam, which looks like a squashed tomato, is crunchy and sweet, making it perfect for salads. See my festive Asian style ham and rice salad with persimmon recipe.

Hong-shi is more elongated and heart-shaped, with a soft, jelly-like texture inside. It is very sweet but should be well-ripened before eating; otherwise, it can yield a “furry” taste.

Persimmons are rich in good nutrients such as fiber, folic acid, minerals, anti-cancer properties, and more. They are also a good remedy for diarrhea. However, consuming too many of them can cause some digestive discomfort, if you know what I mean.

How to make spicy bok choy persimmon 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.

Bok choy and persimmon slices in a bowl.

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

Ingredients for bok choy persimmon salad

Here are 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.

Bok choy and persimmon tossed with spicy salad seasoning.

Toss everything together and your salad is ready to serve. You can serve it immediately or prepare it up to 1 hour in advance. Enjoy the fresh taste of this delicious salad with some rice.

Is it spicy? Yes, definitely. Make sure you have plenty of water on the table. But it is worth a few ounces of your sweat to enjoy this delicious Korean salad, don’t you think?