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

Kimchi Marinade

  • 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.

Cure Mix

  • 3 tablespoons sugar
  • 3 tablespoons kosher salt

In a small bowl, stir together the sugar and salt

Kimchi

  • 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.

Ssamjang Sauce

  • 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