Baby Bok Choy Kimchi Salad

In late fall, Korean homes make enough kimchi to last through the winter and early spring. By this point in spring, the kimchi has aged and tastes pretty sour. While old kimchi is great for dishes such as kimchi jjigae, kimchi jjim, kimchi jeon, etc., we crave fresh kimchi. This makes a salad-like kimchi, called geotjeori (겉절이), a popular spring dish.
Geotjeori is made in a small amount for immediate consumption without fermentation. Geot means outer or outside, and jeori means salted or pickled, so the name, geotjeori, implies that the vegetables are lightly salted unlike normal kimchi, which is fermented.

Geotjeori is typically made with napa cabbage or other varieties of cabbages such as young cabbage called putbaechu or spring cabbage called bomdong (봄동). Here, I made it with tender baby bok choy. In Korea, bok choy is called cheongyeongchae (청경채), so the name of this dish is cheonggyeonchae geotjeori.

Typical kimchi seasoning is used to make geotjeori. Every household makes it a little differently. My mother adds sesame oil to her geotjeori, and some of my friends even add a little vinegar.

So, here’s a quick and easy recipe when you need to whip up a kimchi substitute or when you want fresh kimchi.

Baby Bok Choy Kimchi Salad
This looks delicious. YUM!

Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins

 Ingredients

•     1.5 lb baby bok choy or Shanghai bok choy
•     3 tbsp apple cider vinegar + 1/2 tsp (optional)
•     1/2 yellow onions (sweet onions for milder taste)
•     4 tsp sugar
•     1-2 tsp anchovy sauce (멸치액젓 myeolchi aekjeot) or fish sauce
•     4 tsp gochukaru (korean red chili powder)
•     1 tsp guk kanjang (substitute 1/2 tsp salt)

Instructions

1. Make dressing by chopping onions in a blender and then mixing in all ingredients except bok choy. Let dressing sit for 3-4 hrs or overnight.
2. Wash bok choy, drain and cut half, lengthwise.
3. Toss bok choy with dressing.
4. Optionally, sprinkle some sesame seeds for extra nutty flavor.

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