Quick Baby Bok Choy Geot-Jeori

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 Geot-jeori is basically a kimchi that’s made to be eaten fresh without fermentation. This delicious, tangy, and spicy baby bok choy Geoy-Jeori is so quick and easy to make.

Ingredients:

  • 1 pound baby bok choy
  • 1/2 onion thinly sliced
  • 2 Scallions roughly chopped (optional)
  • Sesame seeds for garnish (optional) 

Seasoning ingredients
  • 2~3 tablespoons gochugaru - Korean red chili pepper flakes
  • 3 Tbsps. Fish Sauce
  • 2 Tbsps. Maeshil-Cheong or honey / sugar
  • 2 Tbsps. Lite Seasoned Rice Vinegar (Marukan)
  • 1 Tbsp. Minced garlic
  • 1 tsp. Toasted sesame seeds

Direction:

  1. Halve the baby bok choy (For larger leaves - separate the leaves and stems. Cut them in half), rinse, drain, and pat them dry. Thinly slice the onion and transfer to a large bowl.
  2. In a separate small bowl, combine the sauce ingredients from garlic to vinegar, set aside.
  3. In a large mixing bowl, add the bok choy, onion, and sauce. Gently toss to combine. Add a little salt or more fish sauce to taste. Take care not to bruise the leaves. * When you first combine the bok choy with the seasoning sauce, they will seem dry. Gently toss to distribute the seasoning evenly. The bok choy will continue releasing water as they marinate, it will soon wilt slightly.
  4. Serve sprinkled with sesame seeds, if using.
  5. Serve right away at room temperature.

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