When I went to a Korean BBQ buffet, there was one vegetable kimchi that I really liked and that was bok choy kimchi. I was surprised at how good it tasted and I always want to make it in the back of my mind. This is a short cut version as no glutinous rice paste was used as well as no food processor. So, no onion, no apple and no pear. As you know, I am famous for the short-cut version. However, adding fruit and onion would provide additional sweetness to the dish. I heard that the glutinous rice paste is to give the kimchi extra shine. Anyway, I am too lazy to make those today so I am settle with this.
Verdict: I would try adding an apple or sweet pear next time. I bet it would taste better with the additional sweetness from the fruit. I would probably use 1 Tbsp. of fish sauce first and if it is not salty enough, at least you can add more and season to taste. Otherwise, if it is too salty, then it would be harder to adjust, just have to eat it with lots of rice.
Reference: The Church Cook.
1 bunch of baby bok choy, enough to make a big bowl.
1/2 small carrot, peeled, julienne and set aside
2 Tbsp. Korean red pepper powder
1 Tbsp. raw honey
1 Tbsp. toasted sesame seeds
Dashes of white pepper powder
1 to 1.5 Tbsp. fish sauce
1/2 Tbsp. pure sesame oil
2 cloves of garlic, minced
1 sprig scallion, chopped
1. Slice the baby bok choy into half lengthwise and washed clean. Then, add sea salt and water to cover and let it sit for at least an hour. Rinse well to remove salt and drip dry.
2. Add all the sauce ingredients together in a bowl, mix well.
3. In a large bowl, add in the baby bok choy, carrot and sauce. Wear a plastic glove and mix well with your hand. Let it sit for at least 30 minutes before serving. Leftover can be kept in an air-tight container in the refrigerator for up to 2 days. Enjoy!