AI-generated imageFresh Baby Bok Choy Geotjeori (Korean Kimchi Salad, 6 Sides)
Fresh, non-fermented Korean geotjeori made by briefly salting tender baby bok choy and mixing with chili and fish-sauce dressing. Unlike cooked bok choy namul, it is served as a crisp raw-vegetable side.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Trim the bok choy bases, separate the leaves and rinse each leaf thoroughly under running water. Drain in a colander and transfer to a wide bowl.
- 02
Sprinkle 1 1/2 tbsp salt over the leaves and toss. Rest 30–40 minutes, turning once, until the leaves soften slightly.
- 03
Thinly slice red onion and cut scallions. Mix gochugaru, fish sauce, sesame oil, seeds, sugar, garlic, ginger and 3 tbsp water into the dressing.
- 04
Rinse the salted bok choy twice with clean water to remove excess salt, then drain thoroughly.
- 05
Toss bok choy, red onion and scallions with the dressing for about 1 minute using clean gloves or utensils. This is an uncooked fresh salad: serve immediately or refrigerate promptly.
Helpful source links
Before you cook
Wash the raw greens and tools carefully. Check fish and possible shellfish/soy in fish sauce, and sesame allergens. This salad is neither cooked nor fermented; refrigerate within 2 hours. The 1-minute cooking field refers only to mixing, not heating.
Allergens: fish (fish sauce), sesame, check fish sauce label for shellfish or soy
Image & source credits
AI-generated image.
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