Easy Spicy Baby Bok Choy Salad

Want something refreshing, spicy, tangy and crunchy??
Tired of heavy and rich party foods from the holidays?

Try making this spicy baby bok choy salad with your next meal. Excellent side dish for any Korean meal but can be eaten any which way.

During my recent visit to Virginia, I tasted a very delicious spicy bok choy salad made by my sister #2. All Korean style bok choy salads I had before were lot more pungent and salty – similar to Kimchi Geotjori – with quite a bit of fish sauce and garlic. Not to say that – that version is bad tasting. That is really yummy too. But this baby bok choy salad was different, it had no garlic and was very light and fresh tasting. And yet, it totally worked like fresh Kimchi.

So for our New Year’s Tteok Guk party at our home, I decided to make this spicy baby bok choy salad. Since I didn’t have the recipe I developed this on my own from my memory of how it tasted.

And By George, I think I have GOT IT!! (my favorite movie btw – my fair lady..I think I probably saw it over 20 times!!)

This spicy, crunchy and tangy salad went really well with somewhat bland Tteok Guk and Fish Jeon.  I think I got the most comment about my Tteok Guk and this baby bok choy salad. ALL GOOD, of course!! My bugeo gui ended up being too salty so I had to adjust by squeezing out the marinade before pan frying and then it was much better. Well, I can’t be perfect everytime~ lol.

Easy Spicy Baby Bok Choy Salad
This looks delicious~ I can't wait to make it. I was wondering is there a substitute for the salted shrimp if I cannot find any in my area? Such as fish sauce?

Ingredients

•     1 1/3 lb (600g) Bok-choy, halved or quartered lengthwise
•     2 teaspoon toasted sesame seeds, optional
•     1/2 large onion, sliced
•     1/3 cup Korean coarse sea salt
•     For the Kimchi filling:
•     1/4" slice ginger, diced
•     5-6 garlic cloves, diced
•     1/2 large onion, diced
•    1 tablespoon Korean shrimp sauce, aka salted shrimp
•     6-7 red finger long fresh chili
•     3 tablespoon Korean anchovy sauce
•     1 medium banana
•     1/2 large onion, thinly sliced
•     1/2 cup Korean chili flakes

Directions

1. Rinse the Bok Choy to remove any dirt. Drain well.
2. 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.
3. 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.
4. Rinse the Bok Choy in the cold water and drain in the colander.
5. 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.
6. 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.
7. Sprinkle with sesame seeds on top if you wish.
8. 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.
9. Consume within 2 weeks if possible. This kind of kimchi taste better when freshly made.

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