Easy Bok Choy Kimchi

Crisp and refreshing Korean bok choy kimchi made with baby bok choy and fresh chilies. A quick, easy side dish that’s ready in under an hour.

Course Kimchi

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword bok choy, bok choy kimchi, fresh kimchi recipe, geotjeori, Korean bok choy kimchi, korean side dish, light kimchi recipe, quick kimchi recipe

Prep Time 10

Cook Time 5

Brine time 30

Total Time 45

Servings people

Calories 40

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 seasoning, 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.
Bok choy kimchi tastes best within 2-3 days, as it is not meant for long-term storage like most Korean kimchi. If there's any leftover, store it in an airtight container in the refrigerator.
If you prefer it fermented, leave it at room temperature for one day before refrigerating. I recommend consuming this kimchi within 2 weeks if fermented.

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.

Want a fish sauce-free option? Try Korean soup soy sauce for a delicious vegetarian alternative with rich flavor!