Bok choy kimchi is crisp, flavorful, and easy to make! Lightly seasoned with fresh chilies and classic kimchi flavors, it’s perfect as a fresh side dish or slightly fermented for a tangy kick.Bok choy kimchi is one of the easiest kimchi you can make, and I think everyone should try it! It has a crisp, crunchy texture with just the right amount of umami from Korean fish sauce and gochugaru. It’s a refreshing take on kimchi and a great way to explore how diverse kimchi can be beyond the classic Napa cabbage version.
What makes this recipe special? Unlike most bok choy kimchi recipes that rely only on gochugaru, this one includes mild fresh chilies—just like how Korean home cooks do when making kimchi with delicate greens like bok choy. The fresh chilies soften the heat while adding a bright, refreshing kick. Simple, flavorful, and absolutely worth making at home!
Key Ingredients for Bok Choy Kimchi
- Bok Choy: I use baby bok choy, but any type (like Shanghai bok choy) works! It’s safe to eat raw, so you’ll enjoy its crisp texture and mild, slightly sweet flavor in this kimchi—just like in fresh kimchi salad. Be sure to rinse well to remove any dirt before salting.
- Salt: Bok choy is a tender green, more delicate than napa cabbage, so it doesn’t need a long soak. A quick brine with Korean sea salt helps it wilt slightly while allowing the salt to penetrate for proper seasoning. If using kosher salt, reduce the amount by half to prevent over-salting.
- Kimchi Seasonings: Classic Korean ingredients like gochugaru (Korean chili flakes), fish sauce, garlic, and ginger give this kimchi its signature flavor. I also add fresh apple for a natural touch of sweetness.
- Fresh Chilies: These add a clean, refreshing finish to the kimchi. Choose mild red chilies like fingerlong chilies, which are easy to find at Asian markets or grocery stores. Avoid spicy red chilies, as they can overpower the flavors. If unavailable, simply skip them and increase the gochugaru.
- Quick Sea Kelp Stock: I often use sea kelp stock in kimchi for a deeper umami flavor. It’s optional, but it truly makes a difference!
Easy Bok Choy Kimchi
Make delicious bok choy kimchi at home with this quick and easy recipe! Enjoy its crisp texture, bold flavors, and refreshing spice—perfect for a fresh side dish or a fast-fermenting kimchi option.
Prep: 15 min | cook: 10 min
Servings: 4
- 1 1/2 lb bok choy, halved or quartered lengthwise
- 6 cup water
- 1/3 cup Korean coarse sea salt
For kimchi seasoning
- 1/2 large onion, diced
- 1 sweet apple, seeded and diced
- 5 cloves garlic
- 4 tbsp Korean anchovy sauce
- 1/4 cup sea kelp stock , or water (see notes below)
- 5 fresh red fingerlong chilis, diced
- 1/3 cup Korean chili flakes (gochugaru)
- 1 tbsp ginger paste
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or white vinegar)
- 1/2 tsp sugar
- 1 tsp sesame oil (optional)
- 1/2 tsp chili flakes or fresh chili (optional)
Place clean bok choy in a large mixing bowl. Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
To make the kimchi seasoning, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
- Bok choy kimchi tastes best within 2-3 days, as it is not meant for long-term storage like most Korean kimchi. If there's any leftover, store it in an airtight container in the refrigerator.If you prefer it fermented, leave it at room temperature for one day before refrigerating. I recommend consuming this kimchi within 2 weeks if fermented.
To make the sea kelp stock; simmer a piece of dried sea kelp in a cup of water for 4-5 minutes. Discard the kelp and let the stock cool down.Want a fish sauce-free option? Try Korean soup soy sauce for a delicious vegetarian alternative with rich flavor!
Let me know how it was!
