Serves 1
Directions
- 1Rinse the bok choy and slice off the stem to separate each leaf.
- 2Slice the carrot into small pieces, this is for color.
- 3Mince the garlic.
- 4Add all the sauce ingredients to a bowl.
- 5Mix the sauce ingredients together.
- 6Add the bok choy and carrots to a large bowl and pour the sauce over them.
- 7Mix the sauce with the bok choy and carrots.
- 8Serve the bok choy kimchi with hot rice.
Ingredients
- 3 Bok Choy
- 0.5 Carrot
- 3 garlic cloves
- 2 tbsp Sugar
- 1 tbsp fish sauce
- 2 tbsp red pepper flakes
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 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.
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