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We hope you got insight from reading it, now let’s go back to spicy sweet sour quickled baby bok choy recipe. You can have spicy sweet sour quickled baby bok choy using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to prepare Spicy Sweet Sour Quickled Baby Bok Choy:
- Prepare 6 cups baby bok choy that's been sliced into roughly 1/3" strips on the diagonal (this was about 3 med heads of baby bok choy)
- Use 2.5 teaspoons kosher salt
- Provide 1-1.5 Tablespoons sugar
- Prepare 1.5-2 Tablespoons distilled white vinegar
- You need 1-1.5 Tablespoons chili garlic paste or sambal oelek (you can use sriracha in a pinch)
- You need Optional yummy additions:
- Provide 1 teaspoon grated ginger
- Provide 1/2 teaspoon toasted sesame oil
- Prepare toasted sesame seeds for garnish
Steps to make Spicy Sweet Sour Quickled Baby Bok Choy:
- In a large mixing bowl, sprinkle the bok choy with the salt and toss thoroughly. Let it sit for 30 minutes to extrude water, re-tossing once or twice during this time to make sure the salt is evenly distributed.
- After 30 minutes, you'll see quite a bit of water has extruded from the bok choy. Take the bok choy in large handfuls and squeeze firmly in a two-handed fist to press out the excess liquid and set aside in another bowl. This salting, extruding and squeezing process is what lends the bok choy that lovely pickled crunch. :)
- Add the remainder of the ingredients, starting at the lower end of the measurements and mix thoroughly. Taste and adjust seasoning if needed. Let sit for 5 to 10 minutes and enjoy!
Typical kimchi seasoning is used to make geotjeori. While a cup of bok choy sports only about nine calories, those calories are densely packed with nutrients. Cover; cook over high heat until bok choy is tender. Place the bok choy, flat side up on the tray. Brush the whole bok choy bulbs with a generous amount of sauce, making sure some sauce gets between the leaves of the bulb.
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