Bok Choy Kimchi

Bok choy kimchi is crisp, refreshing, and short to make. Fresh chilies, garlic, and classic kimchi seasonings coat the tender greens for a light, flavorful side dish. Enjoy it right away for a clean, bright taste or let it ferment slightly for a tangy kick.

We first came up with this bok choy kimchi recipe when we lived in Hong Kong, where we often shopped at the street markets.

The baby bok choy was always so fresh, beautiful, and inexpensive that we started making kimchi with it instead of napa cabbage—and it turned out to be a big success.

The process is similar to short napa kimchi, but we add chopped fresh red chili to brighten the flavor and complement the delicate crunch of bok choy. It’s a refreshing twist on Korean kimchi that doesn’t require long fermentation—great as a fresh side dish or enjoyed slightly tangy after a day or two.

We used to share it with friends and neighbors, and it always got rave reviews. Everyone wanted the recipe! If you’ve never tried making kimchi with bok choy before, this direct method is a great place to start.

Our Go-To Ingredients for Fresh Bok Choy Kimchi

• Bok Choy: We prefer using baby bok choy for its tender, crisp texture, but Shanghai bok choy works just as well. It stays beautifully crunchy even after a short brine, which makes it ideal for fresh kimchi like this. Be sure to rinse thoroughly—dirt loves to hide between the stems.
• Korean Sea Salt: A brief soak with coarse Korean salt draws moisture from the stems and gives the bok choy just enough bend to hold the kimchi paste without becoming limp.
• Kimchi Paste Ingredients: We use sweet apple instead of sugar to round out the heat—it keeps the flavor clean and naturally balanced. Gochugaru adds warmth and color, while fish sauce, garlic, and ginger bring that deep, classic kimchi flavor. This mix keeps it bold but still light, steady for bok choy.
• Fresh Red Chilies: This is where we add a personal touch. When we first developed this recipe in Hong Kong, we started using chopped red chilies to brighten the bok choy flavor. Fingerlong chilies are steady—mild and refreshing. If you can’t find them, just use extra gochugaru.
• Optional Kelp Stock: We often simmer a small piece of dried kelp for a few minutes to use as the liquid in the kimchi paste. It’s subtle, but adds a layer of umami that we love.

How we Make Bok Choy Kimchi (Step-by-Step Visual Guide)

These step-by-step photos are here to guide you visually through the recipe. For exact measurements and full instructions, scroll down to the printable recipe card below.

First, you will need to mix salt with water.

Soak the bok choy in salt water just long enough to soften the stems—30 minutes does the trick.

Optional Kelp Stock: Simmer a small piece of dried kelp in water for a few minutes and let it cool before using.

Make the kimchi paste using a blend of onion, apple, garlic, and mild fresh chilies.

Toss and coat the bok choy gently so the leaves stay intact. You don’t need much paste—just enough to season every piece. Enjoy this kimchi as a salad or a side dish. It pairs particularly well with bulgogi or LA galbi.

Want to make bok choy kimchi without fish sauce? Try Korean soup soy sauce for a savory vegetarian alternative with rich flavor—just like in our vegan kimchi recipe!

Fermentation Tips

We usually enjoy bok choy kimchi fresh—it’s crisp, light, and steady as a short side. But if you prefer a bit of tang, just leave it out at room temperature for a day to kickstart fermentation, then move it to the fridge.

Unlike napa cabbage kimchi, this version ferments fast and isn’t meant for long storage. In our experience, it tastes best within 2 weeks—after that, the bok choy starts to lose its texture.

For more variety of Korean kimchi ideas, check out our kimchi recipe collection to get insperations.

• Yield: 12 people
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 45 minutes

Ingredients

• 1 1/2 lb (680 g) bok choy, halved or quartered lengthwise
• 6 cup (1.4 liters) water
• 1/3 cup (55 g) Korean coarse sea salt

For kimchi seasoning

• 1/2 (about 100 g) large onion, diced
• 1 (about 180 g) sweet apple, seeded and diced
• 5 cloves garlic
• 4 tbsp (60 ml) Korean anchovy sauce
• 1/4 cup (60 ml) sea kelp stock, or water (see notes below)
• 5 (30 g) fresh red fingerlong chilis, diced
• 1/3 cup (30 g) Korean chili flakes (gochugaru)
• 1 tbsp (15 g) ginger paste

Method

1. 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.
2. 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.
3. Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
4. 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.
5. 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.

Notes

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 savory vegetarian alternative with rich flavor!