Wednesday, September 23, 2015

Bok Choi Kimchi

  • 1 1/3 lb (600g) Bok-choy, halved or quartered lengthwise
  • 1/3 cup Korean coarse sea salt
  • 1/2 large onion, sliced
  • 2 teaspoon toasted sesame seeds, optional
  • For the Kimchi filling:
  • 1/2 large onion, diced
  • 5-6 garlic cloves, diced
  • 1/4" slice ginger, diced
  • 1 medium banana
  • 6-7 red finger long fresh chili
  • 3 tablespoon Korean anchovy sauce
  • 1 tablespoon Korean shrimp sauce, aka salted shrimp
  • 1/2 cup Korean chili flakes
  • 1/2 large onion, thinly sliced
  1. Rinse the Bok Choy to remove any dirt. Drain well.
    In a large shallow bowl spread 1/3 of Bok Choy and sprinkle 1/3 of sea salt evenly over. Repeat the layers and press gently on the top when finished. Cover and let it sit for 20 minutes.
  2. Turn the Bok Choy to the other side, top side goes to bottom and bottom side goes to top, and let it sit for another 20 minutes. Be careful not to toss too harshly. Be gentle with Bok Choy.
    Rinse the Bok Choy in the cold water and drain in the colander.
  3. For the Kimchi filling, put onion, garlic, ginger, banana, anchovy sauce, and shrimp sauce in a blender. Process until smooth. Add the fresh red chili and pulse 3 times so the chili slices still remains as chopped pieces. Place the mixture in a mixing bowl and add Korean chili flakes, mix well.
    In a large shallow mixing bowl combine Bok Choy and the sliced onion together. Spread the chili filling to each Bok Choy and onion very gently to coat all around.
  4. Sprinkle with sesame seeds on top if you wish.
    Serve in a same day you made or store in an airtight container and let it sit in the room temperature overnight, then store in the refrigerator after.
    Consume within 2 weeks if possible. This kind of kimchi taste better when freshly made.

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