Quick Bok Choy Kimchi and Ssamjang Sauce
These two recipes will quickly become your "go-to's" for tasty Korean meals. This quick kimchi has all the flavors of traditional Napa Cabbage Kimchi, but without all the fuss. And the Ssamjang sauce is the perfect accompaniment with Bulgogi, Korean Grilled Beef (recipe on Wednesday).
Quick Bok Choy Kimchi
- 1/2 cup peeled, cored and chopped Asian pear
- 1/2 cup coarsely SKORDO Korean Chile Flakes (Gochugaru)
- 1/4 cup fish sauce
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 2 teaspoons fresh minced ginger
Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth.
- 3 tablespoons sugar
- 3 tablespoons kosher salt
In a small bowl, stir together the sugar and salt
- 1 pound baby bok choy, washed thoroughly, trimmed and cut in half
In a large pickling jar or lidded container, combine the baby bok choy and 2 tablespoons of the cure mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for 2 days. This kimchi will keep 1 week refrigerated.
- 5 tablespoons doenjang
- 3 1/2 tablespoons gochujang
- 2 garlic cloves
- 1 tablespoon sliced scallions
- 1 tablespoon minced onions
- 1 tablespoon sesame oil
- 1 tablespoon SKORDO Golden Sesame Seeds
- 1 1/2 tablespoons Korean rice or corn syrup
- 2 tablespoons walnuts, coarsely chopped
Mix all ingredients in a bowl and serve. Store in an airtight container. Will keep, refrigerated, up to one month.
Source: Koreatown, by Deuki Hong, and Matt Rodbard