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 Purslane Salad비름나물겉절이
A fresh purslane salad lightly salted and tossed with a savory, mildly spicy seasoning of fish sauce, soy sauce, plum extract, and sesame.
01
Ingredients
- Saltpantry100 g Salt
- Soy saucepantry1.5 장 Soy sauce
- Waterpantry15 g Water
- Gochugaru1.7 g Gochugaru
- Korean plum syrup6 g Korean plum syrup
- Sesame seedspantry1 g Sesame seeds
- Green onion2.5 g Green onion
- Garlic1 g Garlic
02
Instructions
- 1
Wash the purslane.
- 2
Soak the washed purslane in salted water to lightly salt it.
- 3
Rinse the salted purslane and drain it in a colander.
- 4
Mix all the seasoning ingredients together to make the dressing.
- 5
Add the dressing to the purslane and toss gently.
- 6
Transfer to a serving dish to finish.
Ingredient substitutions
- Salt
- Soy sauce can add saltiness but also changes color and flavor.
- Soy sauce
- Tamari works, though saltiness differs.
- Water
- Broth adds more flavor where appropriate.
- Gochugaru
- Aleppo pepper is a gentler substitute; crushed red pepper works but is usually sharper and hotter.
- Korean plum syrup
- Use a little honey and rice vinegar, but sweetness and acidity will need adjustment.
Nutrition & source
Nutrition per serving
- Calories
- 29.4
- Protein
- 3.6
- Carbs
- 2.5
- Fat
- 1
- Sodium
- 381.3
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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