Bok choy kimchi (Chung kyong chae) from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun and Olga Massov

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zephyrness on August 23, 2023

    I used very small bok choy and Korean chili powder, although the fish sauce was not Korean (3 Crabs). This was both far too hot and not enough kimchi paste, a weird combination. It is supposed to be an instant kimchi, but I think fermentation would have helped. In any event, we won't be repeating this one.

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