Bok Choy Kimchi-Style Salad

Ingredients

• 3 bulbs Shanghai bok choy
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons unseasoned rice vinegar
• 1.5 tablespoons granulated sugar
• 1 tablespoon toasted white sesame seeds
• 2 teaspoons toasted sesame oil
• 2 teaspoons Three Crabs brand fish sauce
• 2 cloves garlic, minced

First, Prep the Bok Choy and Sesame Seeds

The most important prep step is for the sesame seeds, which adds a deep, nutty flavor to the dressing. Using a mortar and pestle, grind about half of the toasted sesame seeds until they form a coarse powder. Leave the other half whole for texture.

Next, prepare the bok choy. Cut the tough stems off the bottom of each bulb and separate the individual leaves. Wash the leaves thoroughly and shake off as much excess water as possible. You want them to be fairly dry so the dressing doesn’t get diluted.

Next, Make the Dressing and Finish the Salad

This is a simple mixing sauce. In a large bowl, combine the gochugaru, unseasoned rice vinegar, granulated sugar, toasted sesame oil, fish sauce, and minced garlic. Add both the ground and whole sesame seeds to the bowl.

Whisk everything together until the sugar has started to dissolve and the dressing is well combined.

Add the clean bok choy leaves to the bowl with the dressing. Gently toss everything together until each leaf is evenly coated. You can serve it immediately, or let it sit in the refrigerator for an hour or two to let the flavors meld a bit more.

Bok Choy Kimchi-Style Salad

prep time:15 minutes mins

Marinating Time2 hours hrs

total time:2 hours hrs 15 minutes mins

This isn't fermented kimchi – it's more like a Korean muchim, where you toss raw vegetables in a spicy dressing and eat them right away. Raw bok choy stays super crunchy and picks up all the gochugaru heat and fish sauce funk without any cooking at all.

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Ingredients

• ▢ 3 bulbs Shanghai bok choy
• ▢ 2 tablespoons gochugaru Korean red pepper flakes
• ▢ 2 tablespoons unseasoned rice vinegar
• ▢ 1.5 tablespoons granulated sugar
• ▢ 1 tablespoon toasted white sesame seeds
• ▢ 2 teaspoons toasted sesame oil
• ▢ 2 teaspoons Three Crabs brand fish sauce
• ▢ 2 cloves garlic minced

Instructions

• Toast and grind half the sesame seeds, leaving remainder whole.
• Trim bok choy stems, separate leaves, wash thoroughly and dry well.
• Mix gochugaru, rice vinegar, sugar, sesame oil, fish sauce, minced garlic, and both ground and whole sesame seeds in a large bowl.
• Whisk until sugar begins to dissolve.
• Toss bok choy leaves with dressing until evenly coated.
• Serve immediately or refrigerate 1-2 hours to develop flavors.

Notes

For best results, ensure bok choy leaves are very dry before dressing to prevent dilution.