bok choy kimchi
I made bok choy kimchi that's delicious in the summer Personally, I think it's cooler and tastier than young radish kimchi I cooked like a temple You can add garlic, onion, green onion, and salted soup at home Personally, I think the temple ceremony is cleaner
6 serving
Within 60 minutes
보리네식탁의보리맘
Ingredients
  • Bok choy
    1box
  • Radish
    1/2ea
  • Sticky rice
    3T
  • Water
    2cup
  • Salt
    1cup
  • Red pepper powder
    2cup
  • red pepper enzyme
    1cup
  • Salt
    4T
  • a glue for kimchi glue
    5cup
  • Ginger
    1piece
Video
Cooking Steps
STEP 1/8
1. Remove the leaves of bok choy, wash them, and cut them in half
STEP 2/8
2. Sprinkle salt on the stem and pickle it (about 30 minutes)
STEP 3/8
3. Cut radish, grind it in a blender, and squeeze the radish juice
STEP 4/8
4. Boil radish juice and add glutinous rice water
STEP 5/8
5. Put 1 cup of red pepper enzyme and 1 side of ginger and grind them in a blender
STEP 6/8
6. Season red pepper paste with 2 cups of red pepper powder, glutinous rice paste, and 4T of salt
7. Turn the bok choy upside down
8. Wash pickled bok choy clean and remove moisture
(Wash the soil between the stems)
STEP 7/8
9. Mix bok choy in the seasoning and serve it one by one
STEP 8/8
10. Cover it with plastic and store it in the refrigerator right away,
You can eat it after cooking it, and eat it
Boil the glutinous rice paste When boiled in radish juice, it gives a sweet or cool taste
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