Bok Choy Persimmon Kimchi Salad
minutes and great to serve with rice.
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 dressing
- 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
Instructions
- 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.
Notes
This recipe is adapted from a Korean cookbook " 맑은날, 정갈한 요리"