Bok Choy Persimmon Kimchi Salad
minutes and great to serve with rice.
bok choy, kimchi salad, persimmon
medium size Bok choy
seeded and thinly sliced
fresh red finger long chili
seeded and thinly sliced, optional
Korean chili flakes (gochugaru)
white vinegar or rice vinegar
Korean plum extract (maeshil cheong)
freshly squeezed lemon juice
finely minced garlic
Korean corn syrup (mulyeot)
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.
This recipe is adapted from a Korean cookbook " 맑은날, 정갈한 요리"