Bok ChoyĀ GeotjeoriĀ (ė³µģ“ģ“Ā ź²ģ ģ“)
Time
35 min.
Tips
If you use larger bok choy, split them lengthwise for even salting.
IngredientsĀ
1 lb. baby bok choy
1 Tbs. Coarse Kosher saltĀ
Ā½Ā cup of Komoās Kimchi Paste
Ā½ small red onion
Ā½ cup broccoli slaw
1 Tbs. Sesame oil
Ā
Steps
Cut off the stems ofĀ 1 lb. of baby bok choyĀ to separate the leaves. Rinse and drain.Ā
SprinkleĀ 1 Tbs. Coarse Kosher saltĀ on the bok choy, and toss well to coat evenly. Leave it for 30 minutes until softened. Mix halfway to ensure even salting.
Gently squeeze excess water from the bok choy. Drain the water from the bowl, and rinse roughlyĀ Ā¾Ā of the bok choy. Do not rinse the remainingĀ Ā¼ section.
Mix all of the bok choy withĀ Ā½ a small redĀ onion,Ā Ā½ cupĀ broccoli slaw, andĀ Ā½Ā cupĀ Komoās Kimchi Paste. Toss everything well by hand until the bok choy pieces are well coated and addĀ 1 Tbs. of sesame oilĀ before serving. Eat within 1 to 3 days.
