Comments on: Baby Bok Choy Kimchi Salad (Geotjeori)

By: Hyosun

Hyosun — Sat, 03 Jun 2023 02:52:27 +0000

In reply to Steve. I generally use sea salt or kosher salt for cooking. You'll need to reduce the amount if using table salt by 1/4.

By: Steve

Steve — Thu, 01 Jun 2023 19:39:35 +0000

Hello, for the salt in the first step do you use table salt or a different salt?(sea salt, kosher salt…?)

By: Joseph

Joseph — Sun, 07 Mar 2021 15:37:42 +0000

Hello , this will be my first attempt at one of your interesting recipes , spring garden is late do to snow storm in texas , I am growing 3 kinds Bok Choy , and several other asian greens ,I will post soon as my garden produces ,,, Love Nagi in Australia ,she recently created Naginaan. a great Naan, ” Good Eating “

By: Hyosun

Hyosun — Thu, 17 Dec 2020 02:34:32 +0000

In reply to Sophia Grande. Great substitutes! Thanks for trying it!

By: Sophia Grande

Sophia Grande — Thu, 17 Dec 2020 01:24:38 +0000

I just made this with a few alterations – soy sauce instead of fish sauce and shrimp (to make it vegan), and added a bit of gochujjang. Delicious!! I couldn’t stop eating it as I was making it, delicious!

By: Lauren

Lauren — Wed, 02 Dec 2020 00:42:06 +0000

My friend made this and it was ADDICTING. I am thankful this dish is in my life!

By: Hyosun

Hyosun — Wed, 18 Nov 2020 04:54:56 +0000

In reply to Crystal. Just keep it in the fridge in an air-tight container. It will keep well for a few days.

By: Crystal

Crystal — Mon, 16 Nov 2020 22:20:49 +0000

just wondering! how do you store this? if you make too much

By: Hyosun

Hyosun — Fri, 07 Aug 2020 19:39:20 +0000

In reply to Esther K. That's nice to hear! Bok choy is used quite a bit in Korea these days. It's really an easy ingredient to incorporate into Korean cooking.

By: Esther K

Esther K — Fri, 07 Aug 2020 17:54:02 +0000

Love this recipe! Have made it several times and it always comes out great. It is simple enough for a basic cook like me, and authentic-looking enough to please my Korean family members.