I want to introduce you to some of my mom's recipes. And for those who love spicy foods, you will love this simple fresh kimchee. This is not the typical fermented kimchee, but freshly made right before serving. Combination of slight saltiness and spiciness is just wonderful. And great way to serve bok choy.
You will need both Korean anchovy sauce and fish sauce.
Korean pepper powder. Be sure to purchase medium ground with bright, red color.
Once thick paste is made, use your hand (use gloves) to incorporate spices onto bok choy leaves.
Serve with steamed rice and other sides.
Baby Bok Choy Kimchee
1 bunch of baby bok choy (About 5 small bunches), washed and leaves separated
To Make Pepper Paste:
2 Tablespoon anchovy sauce*
2 Tablespoon fish sauce*
2 Tablespoon Korean red pepper powder (reduce if desired)*
1 Tablespoon red pepper flakes (reduce if desired)
1 Tablespoon of toasted sesame seeds
1 Tablespoon sugar
1/4 teaspoon ground pepper
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated garlic
1 sprig green onion, cut into thirds and sliced lengthwise
Cut baby bok choy leaves length wise into halves, set aside.
Mix well next 9 ingredients into a bowl forming a paste.
15 minutes before serving, blend in the paste well onto bok choy leaves. Serve with hot steamed rice.
*Sold in Asian food stores.
In Savannah, Han Me (Korean grocery store) also has wonderful Korean side dishes, freshly made by the owner.