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Baby Bok Choy Kimchi, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

BABY BOK CHOY KIMCHI

INGREDIENTS :

500g baby bok choy, 1 pear, 2 stems of spring onion, 1 red chili pepper, 1 green chili pepper, 1 clove of garlic, 8g ginger, some salt.


SEASONINGS:
(1) 1.5T salt, 1/2 cup of cold water.
(2) 1/5t salt, 1/5t soy sauce, 1/4 cup of water.
(3) 1.5T Korean hot red pepper powder, 2/3T Korean salted shrimps, 2/3T Korean salted fish sauce.

PREPARATION :

1. Add seasoning (1) to a bowl; Mix well.
2. Cut off the roots of baby bok choy; Discard the wilted leaves; Soak in water with some salt for 20 minutes; Lift the bok choy up; Rinse and drain; Cut into sections with 7cm length; Soak in the seasoning (1) for 3 hours (Stir occasionally).
3. Add seasoning (2) to a bowl; Mix well.
4. Cut off the roots of spring onion; Rinse and drain; Cut into sections with 3cm length; Soak in the seasoning (2) for 40 minutes.
5. Peel, rinse and drain a pear; Hull; Cut into slices; Arrange in a steaming plate; Arrange a steaming rack in a deep heavy-based pan; Pour water into the pan till ΒΌ height of the steaming plate; Bring to the boil over a high heat; Arrange the steaming plate on the rack; Cover the pan with its lid; Steam over a high heat for 30 minutes; Turn off the heat; Cool; Mash.
6. Rinse a red chili pepper and drain; Slice.
7. Rinse a green chili pepper and drain; Slice.
8. Peel, rinse and mince ginger.
9. Peel, rinse and mince garlic.
10. Lift the baby bok choy from the step 2 up; Rinse; Drain in a sieve.
11. Lift the spring onion from the step 4 up; Drain.
12. Add seasoning (3), the garlic, the ginger and the smashed pear into a plate; Stir till well mixed; Add the red chili pepper, the green chili pepper, the spring onion from the step 11 and the baby bok choy from the step 10; Gently stir till well mixed; Stuff in a container with a tight lid (important to pack it fully); Press the mixture down; Seal; Keep it at the room temperature (roughly 19 degree celcius) for 2 days (important not to put under the sun); Chill in the fridge for at least 3 days before serving.