Kim Dae-seok's Crisp Bok Choy Kimchi

• Bok choy 2kg
• red chili peppers 15
• dried chili peppers 10
• green chili peppers 5
• green onion 1 handful
• onion 1/2
• radish 150g
• pear 1/4
• garlic 1 handful (about 10–15 cloves)
• ginger 1 piece
• shrimp paste 1 tablespoon
• anchovy fish sauce 1/3 cup
• glutinous rice flour 7 tablespoons
• soju 1/2 cup
• sea salt 1 cup (for marinating) + 1/2 tablespoon (for seasoning)
• New Sugar 1/2 tablespoon
• sugar 1 tablespoon
• plum syrup 1 tablespoon
• sesame seeds 1.5 tablespoons
• water 2L (for marinating) + 1/2 cup (for soaking chilies)

Recipe 🍳

Cooking tips 💡

• Start by submerging the stem end of the Bok choy first to ensure even marination of both stems and leaves.
• Make sure to remove all moisture from the marinated cabbage to prevent the seasoning from becoming too diluted.
• Store finished kimchi in an airtight container in the refrigerator.

Recommended for 🙋

• ⭐Those who want to make a unique kimchi using Bok choy.
• ⭐People who prefer seasoning made from soaked chilies instead of gochugaru.
• ⭐Anyone seeking a crunchy vegetable kimchi.