Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (2024)

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This delicious, tangy, and spicy Korean bok choy kimchi is so quick and easy to make with no fermentation required! It’s Whole30 and vegan-friendly, and it’s a simple side dish you can throw together in no time!

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (1)

What is Geotjeori?

Geotjeori, which means “lightly salted” in Korean, is basically quick kimchi that’s made without any fermentation process and can be served right away. It’s usually made with vegetables like napa cabbage, lettuce, daikon radish, or in this case, baby bok choy.

Because it’s not fermented, it can’t be stored for months like traditional kimchi. and it should be consumed within 3 weeks. It’s a great way to enjoy a small amount of kimchi quickly because it’s much less time-consuming to make than regular kimchi!

What Makes This Recipe Great

Growing up in a Korean household, there was and is always kimchi in our fridge to eat with just about anything. However, sometimes you need to whip up something a little different or want a fresher and less sour banchan (Korean side dishes you serve with rice) that still has some heat.

That’s when geotjeori, like this baby bok choy kimchi, can be made super quickly and easily to serve the day of. Plus, there’s no added sugar, just natural sweetener so this recipe is Whole30 compliant!

This quick bok choy kimchi recipe uses baby bok choy, which has tender crunchy leaves that are the perfect texture for making kimchi. The baby bok choy is salted to wilt slightly, then coated in the most wonderful kimchi sauce that’s flavor-packed from onion, apple, garlic, ginger, gochugaru (Korean red pepper flakes), rice vinegar, and fish sauce.

The result is a refreshing, crunchy, and perfectly spicy dish that’s perfect with any Korean meal. Plus it’s made with affordable ingredients easily found at Asian markets, there are tons of health benefits, and it’s totally delicious!

Watch a Short Video of This Recipe

Ingredient Notes

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (2)
  • baby bok choy: I like to use baby bok choy, which is shorter and rounder than regular bok choy. You can use regular bok choy, but I would cut the leaves into bite-sized, small pieces first.
  • onion
  • apple: It’s also common to use a pear as a sweetener if you want to use that instead.
  • garlic cloves
  • fresh ginger
  • fish sauce: This is my favorite brand of fish sauce. However, you can substitute it with soy sauce if you are vegan or don’t have it on hand. Tamari is a great option as well if you are gluten-free. A paleo and Whole30 substitute would be coconut aminos.
  • rice wine vinegar
  • water
  • gochugaru: These Korean chili flakes can be found at Asian grocery stores or even online. I don’t recommend substituting it with anything else as it has a very distinct flavor quintessential to Korean cuisine.
  • sesame seeds: Sesame seeds are completely optional and really depend on your preference. I know some Koreans who use it in their geotjeori and some who don’t. I personally love it on this bok choy kimchi.
  • green onions: You can also top it with some chopped scallions as well.

Step-by-Step Instructions

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (3)
  1. Using a cutting board, slice the baby bok choy on a lengthwise into quarters, leaving the stem intact. Place them in a large bowl and toss with salt to coat evenly, and let this sit for 30-40 minutes so the bok choy leaves can soften and wilt.
  2. While the bok choy sits, make the kimchi sauce: combine onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender or food processor. Blend until creamy.
  3. Add the gochugaru (Korean red pepper flakes) to the sauce mixture and stir to combine.
  4. Rinse the bok choy thoroughly with cold water a few times to remove salt and any dirt. Drain excess water and transfer to a large mixing bowl.
  5. Add the kimchi sauce puree over the bok choy leaves. Using gloved hands, toss to coat gently to ensure the leaves don’t bruise.
  6. Taste the bok choy mixture to adjust the seasoning to your liking.
  7. Serve sprinkled with sesame seeds, if using.
Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (4)

Serving Tips

Bok choy kimchi is a versatile and delicious variation of kimchi. Here are some fun ways to serve this Korean dish to make a great meal.

  1. Side dish: Serve alongside Korean meals like rice, grilled meats, and banchan for an authentic experience.
  2. Bibimbap topping: Add bok choy kimchi to bibimbap along with sautéed vegetables, fried egg, and gochujang sauce.
  3. Kimchi pancakes: Mix chopped bok choy kimchi into pancake batter and fry for a tasty appetizer or snack.
  4. Tacos: Fill tortillas or lettuce leaves with bok choy kimchi, meat/tofu, veggies, and sauce for Asian-inspired tacos..
  5. Noodle dishes: Serve with ramen or stir fry noodles, protein, and vegetables for a flavorful kick.

Storage Tips

  • Since this kimchi isn’t fermented, it should be eaten with 2-3 weeks of making. Store finished product in a glass jar or airtight container.
Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (5)

Recipe FAQs

Can you ferment this geotjeori kimchi?

You can do a quick fermentation of up to 24 hours at room temperature. However, I don’t recommend doing it any longer as the bok choy can get bitter in flavor and mushy in texture.

Why do you salt cabbage when making kimchi?

This is so the cabbage leaves soften and wilt. The salt serves the same purpose in this recipe, but applies to the bok choy instead of cabbage.

What can I use instead of cabbage in kimchi?

Instead of cabbage, you can use vegetables such as radishes, carrots, cucumbers, kale, or bok choy. Each vegetable provides a different flavor, texture, and color to your kimchi. Radishes add a crisp and slightly spicy element, carrots contribute sweetness, cucumbers offer a refreshing crunch, kale brings a leafy green option, and bok choy provides a mild and sweet taste.

More Delicious Korean Recipes

Korean Cucumber Salad (Oi Muchim Recipe)

Mayak Eggs – Korean Marinated Eggs

Fluffy Korean Steamed Eggs (Gyeran Jjim Recipe)

Kkakdugi – Korean Radish Kimchi

Korean Radish Soup (Muguk)

Air Fryer Korean Fried Chicken

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (6)

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori)

This delicious, tangy, and spicy Korean bok choy kimchi is so quick and easy to make with no fermentation required! It's Whole30 and vegan-friendly, and it's a simple side dish you can throw together in no time!

5 from 2 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: Korean

Keyword: bok choi kimchi salad, bok choy geotjeori, bok choy kimchi

Prep Time: 15 minutes minutes

Salting TIme: 30 minutes minutes

Servings: 12 servings

Calories: 40kcal

Ingredients

  • 2 lb baby bok choy
  • 3 tbsp sea salt
  • 1 small onion cut into chunks
  • 1 apple cored and cut into chunks
  • 6 garlic cloves
  • 1 inch fresh ginger
  • 2 tbsp fish sauce or coconut aminos or soy sauce, for vegan
  • 2 tbsp rice wine vinegar
  • 1/4 cup water
  • 1/4 cup gochugaru Korean chili flakes
  • Optional: sesame seeds for garnish

Instructions

  • Slice the bok choy lengthwise into quarters, then toss with salt to coat evenly. Let this mixture sit for 30-40 minutes so the bok choy leaves can soften and wilt.

  • While the bok choy sits, combine onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender. Blend until creamy.

  • Add gochugaru to the mixture and stir to combine.

  • Rinse the bok choy thoroughly with water a few times to remove salt and any dirt. Drain and transfer to a large bowl.

  • Pour the kimchi sauce over the bok choy leaves. Using gloved hands, toss to coat gently to make sure the leaves don't bruise.

  • Taste to adjust seasoning to your liking.

  • Serve sprinkled with sesame seeds, if using. Store leftovers in the fridge for up to 3 weeks, in glass jars or container.

Nutrition Facts

Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori)

Amount Per Serving (1 serving – makes 12)

Calories 40Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 754mg33%

Potassium 143mg4%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 3g3%

Protein 2g4%

Vitamin A 4834IU97%

Vitamin C 36mg44%

Calcium 107mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

Serving Tips

Bok choy kimchi is a versatile and delicious variation of kimchi. Here are some fun ways to serve this Korean dish to make a great meal.

  1. Side dish: Serve alongside Korean meals like rice, grilled meats, and banchan for an authentic experience.
  2. Bibimbap topping: Add bok choy kimchi to bibimbap along with sautéed vegetables, fried egg, and gochujang sauce.
  3. Kimchi pancakes: Mix chopped bok choy kimchi into pancake batter and fry for a tasty appetizer or snack.
  4. Tacos: Fill tortillas or lettuce leaves with bok choy kimchi, meat/tofu, veggies, and sauce for Asian-inspired tacos..
  5. Noodle dishes: Serve with ramen or stir fry noodles, protein, and vegetables for a flavorful kick.

Storage Tips

  • Since this kimchi isn’t fermented, it should be eaten with 2-3 weeks of making. Store finished product in a glass jar or airtight container.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsem*nt, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


Quick & Easy Baby Bok Choy Kimchi Recipe (Geotjeori) (2024)

FAQs

What is the difference between geotjeori and kimchi? ›

Geotjeori (겉절이) is a traditional Korean side dish known as Fresh Kimchi. Unlike Fermented Kimchi, Geotjeori is normally made to consume within 1-2 days without any necessary fermentation. Unlike fermented Kimchi, Geotjeori is fresh, crunchy and savoury.

Why is it important to salt cabbage in kimchi? ›

The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.

Do you rinse cabbage when making kimchi? ›

Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid. Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger.

What is the world's best Korean kimchi? ›

Jongga, Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.

Can fermented kimchi go bad? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

What can I add to kimchi to make it taste better? ›

Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.

Is kimchi as beneficial as sauerkraut? ›

There might be some minor health benefits in Kimchi because of the added garlic, ginger and chillies, but the fermentation is basically the same so the probiotics is no different. Unpasteurized sauerkraut will be higher in vitamin C than Kimchi made from Napa Cabbage.

What kind of salt is best for kimchi? ›

I want to take a moment here to emphasize that selecting the right type of salt for kimchi is incredibly important. Natural sea salt is the salt of choice for most Koreans making kimchi, but I've found that kosher salt is a very good substitute.

How long should you ferment kimchi? ›

Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

Does kimchi need to be in a glass jar? ›

Sure, a specialized kimchi jar with an airtight seal might be the traditional choice, but a large glass or plastic container with a secure lid can work wonders too. The key is to create an environment conducive to fermentation, allowing those magical microbes to perform their amazing job!

Does the type of cabbage matter for kimchi? ›

You can use any type of cabbage to make kimchi. If you are not using Chinese cabbage, you can shorten the marinating process as regular Chinese cabbage is less dense and requires less brine. Feel free to use leafy greens like Swiss chard or bok choy in pickles.

Do you ferment kimchi with a lid on or off? ›

The simple art of fermenting kimchi

All you need to do it open the jar, set the lid loosely back on top, and then let the jar sit out on the counter for the rest of the day. Or rather in the sink, as the content of the jar can bubble out during fermentation, making a mess.

Can you eat kimchi immediately? ›

It may also boast other vegetables, including radish, celery, carrot, cucumber, eggplant, spinach, scallions, beets, and bamboo shoots. Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation.

Is kimchi just Korean sauerkraut? ›

Just as Germans made their Sauerkraut, the Koreans made their Kimchi. The two are essentially the same just with minor variations in spices.

What is the new name for kimchi? ›

With the new name … Xinqi (辛奇) … the Seoul government hopes to draw a clear line between Korean kimchi and Chinese pickled vegetables — the latter of which are called pao cai (泡菜) in China.

Does kimchi taste better than sauerkraut? ›

The taste of sauerkraut does not appeal to everyone, as its strong and distinctive flavor can be an acquired taste. Kimchi: Overall, the taste of kimchi can be quite bold, vibrant, and complex. It is tangy, spicy, and pungent, with a depth of flavor that develops during the fermentation process.

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