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A collection of authentic Korean kimchi recipes with a different variety.

15+ Kimchi Recipes: Quick Bok Choy Kimchi

Print Recipe
Make a quick batch of kimchi with baby bok choy with fresh chilies and sweet apple. This quick bok choy kimchi takes less than hour to make. Plus 15+ more authentic kimchi recipes to prepare at home.
Course Kimchi
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword bok choy, bok choy kimchi, kimchi, Korean coarse sea salt, quick kimchi, spring, summer
Prep Time 10 minutes
Cook Time 5 minutes
Brine time 30 minutes
Total Time 45 minutes
Author Holly Ford

Ingredients

For kimchi filling:

Instructions

  • Place clean bok choy in a large mixing bowl.
  • Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
  • To make the kimchi filling, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
  • Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
  • Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
  • Store your bok choy kimchi in an airtight container. You can let it ferment at room temperature for one day if you like a fermented taste. Otherwise keep your bok choy kimchi in the refrigerator at all times. It will still ferment but slowly. This kimchi should be consumed within 3 weeks.

Notes

To make the sea kelp stock; simmer a piece of dried sea kelp in a cup of water for 4-5 minutes. Discard the kelp and let the stock cool down.