Skip the fermentation for a simpler side dish.
Originally appearing in the 901 issue of OptiMYz as part of Gourmet detox by Grace Szucs, Fast kimchi is a simple side dish that blends various veggies with savoury seasonings—without the time-costly fermentation process.
Takes 50 mins | Makes 6 servings
Nutritional value per serving: Calories 75; Fat 2g; Carbohydrates 12g; Protein 2g
» 1 Lb bok choy or baby bok choy
» 1 Tbsp salt
» ½ red onion
» 2 scallions, sliced into rounds
» 2 tsp fresh garlic, minced
» 1 tsp fresh ginger, minced
» 1 tsp sesame oil
» 1 Tbsp fish sauce
» 2 tsp (or more, to taste) red chili flakes
» 2 tsp sesame seeds
» 1 tsp sugar
» 2 tsp lemon juice
» ¼ tsp sea salt
» ¼ tsp ground black pepper
Tip: Add red onion after slicing to a bowl of water for 10 to 20 minutes to remove the harsh bite.
Remove top leafy greens from bok choy and set aside. Lay stems in a shallow dish and toss with 1 Tbsp salt. Let sit for 40 minutes, flipping stalks around after 20 minutes, add leafy tops at 30 minutes. Slice red onion into thin crescents.
Combine scallions, garlic, ginger, sesame oil, fish sauce, chili flakes, sesame seeds, sugar, lemon juice and salt and pepper in a bowl. Rinse bok choy twice to remove salt and drain well. Chop into bite-sized pieces and place in a serving dish. Drizzle with dressing and serve as a side salad or with rice to make it a meal.