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    Home » Recipes

    Baby Bok Choy Kimchi Salad (Geotjeori)

    Published 04/05/2015. Updated 01/29/2024

    Jump to Recipe

    This bok choy kimchi salad is a quick and easy recipe when you need to whip up a kimchi substitute or when you want fresh kimchi.

    DSC 08461 e1428327645994 - Baby Bok Choy Kimchi Salad (Geotjeori)

    In late fall, Korean homes make enough kimchi to last through the winter and early spring. By this point in spring, the kimchi has aged and tastes pretty sour. While old kimchi is great for dishes such as kimchi jjigae, kimchi jjim, kimchi jeon, etc., we crave fresh kimchi. This makes a salad-like kimchi, called geotjeori (겉절이), a popular spring dish.

    Geotjeori is made in a small amount for immediate consumption without fermentation. Geot means outer or outside, and jeori means salted or pickled, so the name, geotjeori, implies that the vegetables are lightly salted unlike normal kimchi, which is fermented.

    Geotjeori is typically made with napa cabbage or other varieties of cabbages such as young cabbage called putbaechu or spring cabbage called bomdong (봄동). Here, I made it with tender baby bok choy. In Korean, bok choy is called cheong-yeong-chae (청경채), so the name of this dish is cheong-gyeong-chae geotjeori.

    DSC 0879 e1428289691603 - Baby Bok Choy Kimchi Salad (Geotjeori)

    Typical kimchi seasoning is used to make geotjeori. Every household makes it a little differently. My mother sometimes added sesame oil to her geotjeori, and some of my friends even add a little vinegar. So, adjust to taste!

    This recipe is perfect when you want to whip up a kimchi substitute quickly or when you want fresh kimchi.

    DSC 0855 e1428289315906 - Baby Bok Choy Kimchi Salad (Geotjeori)

     

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 08551 300x201 1 - Baby Bok Choy Kimchi Salad (Geotjeori)

    Baby Bok Choy Kimchi Salad (Geotjeori)

    4.80 from 43 votes
    Servings: 6
    Print Recipe

    Ingredients

    • 1 pound baby bok choy
    • 1-1/2 tablespoons salt
    • 1/2 red onion thinly sliced
    • 2 scallions roughly chopped

    Seasoning ingredients

    • 2 tablespoons gochugaru Korean red chili pepper flakes
    • 1 tablespoon fish sauce
    • 1 teaspoon saeujeot salted shrimp, finely chopped (or use more fish sauce)
    • 1 teaspoon sesame oil
    • 1/2 teaspoon sesame seeds
    • 2 teaspoons sugar or corn syrup or Korean rice syrup
    • 2 teaspoons minced garlic
    • 1/4 teaspoon grated ginger

    Instructions

    • Separate the leaves by cutting off the stem of each bok choy. Rinse and drain.
      DSC 07431 e1428290769769 - Baby Bok Choy Kimchi Salad (Geotjeori)
    • Place the bok choy in a large bowl, sprinkle with the salt, and toss well to coat evenly. Leave it for 30 to 40 minutes until softened, flipping over once halfway through.
      DSC 0763 e1428291038185 - Baby Bok Choy Kimchi Salad (Geotjeori)
    • Thinly slice the onion and scallion. Combine all the seasoning ingredients in a small bowl, and mix well with 3 tablespoons water.
      DSC 0762 e1428291139273 - Baby Bok Choy Kimchi Salad (Geotjeori)
    • Rinse the bok choy twice and drain well.
      DSC 0765 e1428291299817 - Baby Bok Choy Kimchi Salad (Geotjeori)
    • Add the onion, scallions, and seasoning mix to the bok choy. Using a kitchen glove, toss everything well by hand until the bok choy pieces are well coated with the seasoning. Add a little salt or more fish sauce to taste.
      DSC 0780 e1428291413551 - Baby Bok Choy Kimchi Salad (Geotjeori)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Steve says

      June 01, 2023 at 3:39 pm

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

      Reply
      • Hyosun says

        June 02, 2023 at 10:52 pm

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

        Reply
    2. Joseph says

      March 07, 2021 at 10:37 am

      5 stars
      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 “

      Reply
    3. Sophia Grande says

      December 16, 2020 at 8:24 pm

      5 stars
      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!

      Reply
      • Hyosun says

        December 16, 2020 at 9:34 pm

        Great substitutes! Thanks for trying it!

        Reply
    4. Lauren says

      December 01, 2020 at 7:42 pm

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

      Reply
    5. Crystal says

      November 16, 2020 at 5:20 pm

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

      Reply
      • Hyosun says

        November 17, 2020 at 11:54 pm

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

        Reply
    6. Esther K says

      August 07, 2020 at 1:54 pm

      5 stars
      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.

      Reply
      • Hyosun says

        August 07, 2020 at 3:39 pm

        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.

        Reply
    7. Kurt says

      July 31, 2020 at 9:26 pm

      5 stars
      This was fast to make. I had everything but ginger, so used powdered. This is excellent. No need to wait for fermentation… it’s not the same flavors, but it’s very satisfying and satisfies the craving for kimchi without the expense to buy or the fermentation time of homemade kimchi

      Reply
    8. Lisa says

      July 30, 2020 at 5:09 pm

      Can shanghai bok choy be used if I cannot find baby bok choy?

      Reply
    9. Tricia Kelley says

      May 23, 2020 at 3:10 pm

      5 stars
      This is genius and delicious. The sesame oil makes it for me, and I added an asian pear to mine, wow. Tagged you on FB. I will be making this as a part of my Kimchi staples.

      Reply
      • Hyosun says

        May 23, 2020 at 9:07 pm

        Aww thank you! So nice of you to let me know. I’ll look for the FB tag.

        Reply
    10. Liz says

      August 07, 2019 at 9:23 pm

      Can I put this in a jar to ferment, or is it only for enjoying fresh ?

      Reply
      • Hyosun says

        August 08, 2019 at 12:04 am

        It’s best to eat this within a few days. Not salted enough to be kept long.

        Reply
    11. Ira says

      December 09, 2018 at 12:22 am

      5 stars
      Really delicious! I made this today and it was perfect 🙂

      Reply
    12. jennifer brush says

      July 09, 2018 at 12:21 pm

      i LOVED this, and shared the recipe with neo foodies and my facebook friends. i get bok choy from my farm shares and already have made this twice. i’m not korean, but shared with some korean friends who gave it a thumbs up (and then gifted me their home-made kimchi!)

      Reply
    13. Bobby says

      February 23, 2018 at 4:51 pm

      I think bok choy makes a much better version since I don’t like Napa cabbage and carrots gives it a little sweetness to avoid adding sugar

      Reply
      • Hyosun says

        February 24, 2018 at 4:30 pm

        Nice! Glad you tried it.

        Reply
    14. Lee says

      June 04, 2017 at 9:44 pm

      Yum! Love all your recipes. How long will this baby bok choy kitchen keep in the fridge?

      Reply
      • Hyosun says

        June 04, 2017 at 10:00 pm

        It will be good for a few days. Enjoy!

        Reply
    15. Tom says

      May 18, 2017 at 1:09 pm

      How long can you leave this in the fridge for? Is it still good the next day?

      Reply
      • Hyosun says

        May 18, 2017 at 3:05 pm

        Yes it will be. Should be good for a few days. Enjoy!

        Reply
    16. Impy says

      August 03, 2016 at 5:58 pm

      This recipe seems like it makes a lot of food, but I unfortunately have a small stomach and can’t ever eat much at once. Will this recipe keep in the fridge so I could have it with several meals over the course of a week or so?

      (Also, I have had some trouble finding fish sauce. Could I use a little oyster sauce instead, or would that be too strong for this?)

      Reply
    17. brownthumb says

      April 23, 2016 at 6:06 pm

      Thank you for this! This is one of my absolute favorites with hot rice. Almost exactly how my mom makes it, but now I have the recipe nicely outlined with photos.

      Reply
      • Hyosun says

        April 24, 2016 at 12:35 pm

        You’re welcome! Great to hear this is how your mom makes it.

        Reply
    18. Royce says

      February 15, 2016 at 11:58 am

      How spicy is this dish? I can’t eat spicy food but a little bit of kick is fine… And instead of korean pepper flakes can I just use regular pepper flakes?

      Reply
      • Hyosun says

        February 16, 2016 at 11:05 pm

        It will be a bit spicy. Yes, you can try with different pepper flakes. It will be different but I am sure it will be good. Try it with a little bit of peppers if you can’t eat spicy.

        Reply
    19. Lily Winter says

      December 07, 2015 at 5:52 pm

      This was beautiful as well as delicious.
      I thought it was a little salty, and may cut down on the fish sauce. Since it was to be eaten fresh and not fermented I wondered if you could just wash the bok choy and not salt it. It would be like a fresh western salad, but with the Korean yummies.

      Reply
      • Hyosun says

        December 14, 2015 at 12:57 am

        Yes you definitely could do that.

        Reply
    20. Mee Gray says

      May 01, 2015 at 9:58 pm

      It looks great, can I make geortjuri with left over kimchi I make, by just adding some sesame oil? Also I’m vegan so what can I substitute the fish sauce for?

      Reply
      • Hyosun says

        May 02, 2015 at 8:07 am

        Of course, you can. That’s what we do often when we make kimchi. Simply omit the fish sauce and add more salt. You can enhance the flavor by adding a bit more of aromatic vegetables such as garlic and ginger, if you want. Enjoy!

        Reply
    21. Mae R says

      April 12, 2015 at 1:56 pm

      Love kimchi of any kind will have to try. Thank you for the recipe.

      Reply
      • Hyosun says

        April 13, 2015 at 1:02 am

        This is an easy one to try. Enjoy!

        Reply
    22. Dongwoo kim says

      April 11, 2015 at 11:05 pm

      Thank you to teach me how to make kimchi. It will be very yummy. When I saw your kimchi pictures I was very hungry because it will be delicious.

      Reply
      • Hyosun says

        April 13, 2015 at 1:11 am

        You’re welcome! It’s pretty easy to make so hope you try to make it.

        Reply
    23. Sumin kim says

      April 11, 2015 at 10:50 pm

      It was a good introduce and you boast our Korean food Kim-chi.GREAT!

      Reply
      • Hyosun says

        April 13, 2015 at 1:12 am

        Thank you, Sumin!

        Reply
    24. Mi Cha Sarachek says

      April 11, 2015 at 2:34 pm

      It’s delicious! I’ve never known that I could make Geotjeori with bok choy.
      Thank you!

      Reply
      • Hyosun says

        April 13, 2015 at 1:14 am

        Thank you, Mi Cha!

        Reply
    25. Mari Paik says

      April 09, 2015 at 9:34 pm

      That looks scrumptious! I can’t wait to try it because bok choy is one of my favorite veggies. Thanks for sharing!

      Reply
      • Hyosun says

        April 13, 2015 at 1:15 am

        Great! Hope you try it soon! Thank you for stopping by!

        Reply
    26. Thalia @ butter and brioche says

      April 07, 2015 at 12:21 am

      I love bok choy and this looks like such a spicy, flavorsome and delicious way to cook and eat it.

      Reply
      • Hyosun says

        April 07, 2015 at 6:22 pm

        Yes, it is! Thank you for visiting!

        Reply
    4.80 from 43 votes (36 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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