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Bok Choy Kimchi-Style Salad

prep time:15 minutes
Marinating Time2 hours
total time:2 hours 15 minutes
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.