Bok Choy Kimchi Salad

by MJ

This Bok Choy Kimchi Salad is yummy, easy to make and can be eaten right away without fermenting.  It’s a combo of a salad and kimchi and perfect for when you crave kimchi but don’t want to wait to ferment.  

I added carrots and onions but that’s optional. Ingredients such as onion, pear, garlic and ginger can be mixed in blender with some water for a faster process or grated if you don’t feel like chopping.

Bok Choy Kimchi Salad

Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


  • 4-5 baby boy choy, stems cut and leaves separated
  • 2 Tablespoons coarse salt
  • 3-4 garlic cloves, grated or minced
  • 1/2 teaspoon ginger, grated or minced
  • 1/4 pear or apple grated or use 1 teaspoon sugar
  • 3-4 Tablespoons gochugaru -Korean red pepper flakes
  • 1 Tablespoon fish sauce
  • 1/2 Tablespoon sesame oil
  • 2 green onions or chives, sliced
  • 1/2 sweet, red or brown onion thinly sliced or grated ( optional)
  • 1 carrot, grated or sliced into matchsticks (optional)
  • 1 teaspoon sesame seeds (optional) 


Cut off the stems and separate the leaves of the bok choy.  Rinse and place in large bowl. Sprinkle with salt and toss together.  Let sit for about 20 minutes, tossing halfway, while you prep remaining ingredients.

In a small bowl, add garlic, ginger, pear or sugar, gochugaru, fish sauce, sesame oil and sesame seeds and mix together with about 2 Tablespoons of water.  Set aside. 

Cut the green onions, carrots and onions and set aside. 

 Rinse the bok choy a couple of times with water and drain out water from the bowl. Add the green onions, carrots, onions, and sauce and toss together until the bok choy is mixed well with the sauce. 

Taste and add salt, sugar, fish sauce, sesame oil or gochugaru to your taste.  

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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