Bok Choy Kimchi
Serves 1
Directions
- 1Rinse the bok choy and slice off the stem to separate each leaf.
- 2Rinse the bok choy and slice off the stem to separate each leaf.
- 3Rinse the bok choy and slice off the stem to separate each leaf.
- 4Slice the carrot into small pieces, this is for color.
- 5Slice the carrot into small pieces, this is for color.
- 6Slice the carrot into small pieces, this is for color.
- 7Mince the garlic.
- 8Mince the garlic.
- 9Mince the garlic.
- 10Add all the sauce ingredients to a bowl.
- 11Add all the sauce ingredients to a bowl.
- 12Add all the sauce ingredients to a bowl.
- 13Mix the sauce ingredients together.
- 14Mix the sauce ingredients together.
- 15Mix the sauce ingredients together.
- 16Add the bok choy and carrots to a large bowl and pour the sauce over them.
- 17Add the bok choy and carrots to a large bowl and pour the sauce over them.
- 18Add the bok choy and carrots to a large bowl and pour the sauce over them.
- 19Mix the sauce with the bok choy and carrots.
- 20Mix the sauce with the bok choy and carrots.
- 21Mix the sauce with the bok choy and carrots.
- 22Serve the bok choy kimchi with hot rice.
- 23Serve the bok choy kimchi with hot rice.
- 24Serve the bok choy kimchi with hot rice.
Ingredients
- 3 Bok Choy
- 3 Bok Choy
- 3 Bok Choy
- 0.5 Carrot
- 0.5 Carrot
- 0.5 Carrot
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 2 tbsp Sugar
- 2 tbsp Sugar
- 2 tbsp Sugar
- 1 tbsp fish sauce
- 1 tbsp fish sauce
- 1 tbsp fish sauce
- 2 tbsp red pepper flakes
- 2 tbsp red pepper flakes
- 2 tbsp red pepper flakes
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp vinegar
- 1 tbsp vinegar
- 1 tbsp Sesame seeds
- 1 tbsp Sesame seeds
- 1 tbsp Sesame seeds
Equipment
bowlchopping boardknifestrainerspoon
Tips
- If you like it more bite size, you can cut the bok choy to smaller pieces.
- The side dish can be stored in the fridge for up to 5 days.