ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Geotjeori means freshly made kimchi. Geotjeori is not a fermented traditional kimchi but we Koreans love it because it’s so refreshing and crunchy. This spicy, delicious fresh kimchi is a great banchan(side dishes) that goes wonderfull with any main dish.
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Ingredients
600g bok choy, cut into 2 inch sized pieces
4 stalks scallion, chopped
1/2 red onion, thinly sliced
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1.5 tablespoon light soy sauce or soup soy sauce
1 tablespoon fish sauce
1 tablespoon Korean plum extract or 1 teaspoon maple syrup
Instructions
1. Make a lengthwise cut down the middle to make two halves. Put them in a bowl
2. Rinse them in cold water. Drain
3. Cut them into 5cm length. Split the white part and the green part of bok choy.
4. Place the white part of bok choy in a bowl season with half amount of each seasoning.
Mix them thoroughly for about two minutes.
- 1/2 teaspoon garlic, 1/4 ginger, 1/2 tablespoon light soy sauce, 1/2 tablespoon fish sauce, 1/2 tablespoon plum extract
5. Place leafy part, red onion and scallion in a bowl. Add remaining seasoning to it and gently toss.
6. Serve it cold.
- It can be refrigerated up to 3 days.
More information
WebSite : www.ongofood.com
Facebook : ongofood
Instagram : ongofoodkorea
#Bokchoy #Kimchi #koreanfood - แนวปฏิบัติและการใช้ชีวิต
👍👍😋
There should be a Kimchi World Fair…………
Hi Chef Jin,
Thank you for sharing the recipe. I tried making it today and for the first time my geotjeori turned out delicious😅 Thank you very much.
I am happy that it turned out delicious! : )
I have never tried kimchi made with bok choy. It looks delicious. I will try this. Thank you for sharing.
청경채로 겉절이가 가능하군요~~
너무 좋아요!
김치는 넘사벽이니
일단 청경채로 겉절이부터... ㅎㅎㅎ
Looks so yummy my friend. Have a nice day
Made this today, so delicious 😊
Soooo delicious! I made this to go with dinner tonight ❤
I have another package of baby bok choy that I was wondering what I should do with it - now I know! Love your channel, Chef Jia ❤
Missing the korean pepper flakes - gochugara in the recipe....
Picking up the bok choy tomorrow! Bye bye
Hello Jia thank you for your delicious Korean dishes 😋 thank you 🇰🇷🖐🙏
Thank you for so may comments!😉😊
@@JiaChoiChef sure you're welcome ⚘
Why can’t you ferment this? Not enough salt? No sugar?
Bok Choy is not a proper vegetable to ferment, because they're leafy, too weak : )
I happen to have bokchoy in my fridge, so plan to make this today. I ran to a korean supermaket near home to get Maesil and the bottle is so big. Could you tell me what else I could do with Maesil aside from bokchoy kimchi? Thank you for your answer.
Just add a teaspoon of sugar☺️
@@JiaChoiChefThank you for your answer, I already bought that tall bottle of Maesil, in order to make the bobchoy kimchi tonight. I just wonder what else is Maesil good for. Thank you.