Side Dishes
Bok Choy Kimchi(청경채 김치)
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
View recipeSide Dishes
Fresh-Seasoned Eggplant Kimchi가지겉절이
Tender eggplant is lightly salted with fish soy sauce, squeezed dry, and tossed with onion, scallions, chilies, and a tangy gochujang seasoning before a short rest.
01
Ingredients
- Onion60 g Onion
- Green onion25 대 Green onion
- Green chili pepper15 g Green chili pepper
- Red chili pepper15 g Red chili pepper
- Soy saucepantry15 장 Soy sauce
- Gochujang15 장 Gochujang
- Ginger15 g Ginger
- Garlic5 g Garlic
- Sesame seedspantry7 g Sesame seeds
- Korean plum syrup10 g Korean plum syrup
- Gochugaru10 g Gochugaru
- Vinegarpantry10 g Vinegar
02
Instructions
- 1
Cut the eggplant into bite-size pieces and marinate them in the fish soy sauce.
- 2
Finely chop the scallion, green chili, red chili, and onion.
- 3
Firmly squeeze the marinated eggplant to remove excess moisture.
- 4
Toss the eggplant and prepared vegetables with the seasoning sauce.
- 5
Let the finished eggplant kimchi rest and mature for about 2 hours before serving.
Ingredient substitutions
- Onion
- Shallot or leek works with a different aroma.
- Green onion
- Chives or a small amount of leek can work, with a different flavor.
- Green chili pepper
- Use a fresh green pepper with a similar heat level.
- Red chili pepper
- Use a mild red pepper or a small amount of chili flakes; heat will vary.
- Soy sauce
- Tamari works, though saltiness differs.
Nutrition & source
Nutrition per serving
- Calories
- 109.1
- Protein
- 3.8
- Carbs
- 16.2
- Fat
- 3.2
- Sodium
- 344.3
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
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