combination of fresh bok choy and crispen persimmon makes a delightful kimchi salad. You can make within 20 minutes and great to serve with rice .
I don ’ triiodothyronine know how I could forget about posting this recipe but I obviously did. I made this Bok Choy Persimmon Kimchi Salad ( 청경채 감 겉절이 샐러드, chunggyoungchae gam gutjeuri salad ) to post on my blog but I left in my photograph library for 2 years. Gees, Holly~ !
I adapted this recipe from one of the Korean cookbook I had. It was written by a celebrated home cook who teaches the upscale korean dishes to very affluent housewives in Korea .
The wrinkle tender texture of Bok choy partners with sweet persimmon then nicely, and the hot and lemony chili french dressing combines the two absolutely. You will need a bowl of rice to serve this and you might find yourself dishing up more rice after you taste this salad .
Bok Choy and Persimmon
here are very newly bok choy and fresh persimmon .
Bok choy is taiwanese beginning vegetable. It is like cross between nappa cabbage and romain lettuce with their crispen tender texture and a hint of bouquet. I ’ ve always loved them cooked in authentic chinese way, stir-fried with garlic. I, however, found that raw Bok Choy can be quite delicious in certain salads. It is perfective choice to make Kimchi salad .
Persimmon is quite a common fruit in Eastern Asia .
There are two types. One is called “ dan-gam ( aka fuyu in japanese ) ” and the other is, “ hong-shi ( aka Hachiya ) ” .
Dan-gam, which looks like squashed tomato, is grind and sweet ; perfective for salad .
Hong-shi is more elongated heart shaped with easy jelly like texture inwardly. It is very sweetness but should be well ripen before you eat, otherwise it can yield “ furred ” taste.
Read more: Easy Kimchi Fried Rice
persimmon is full of dear alimentary ; character, folic acidic, minerals, anti-cancer properties, etc. It is good remedy for the diarrhea. Therefore besides much of these can cause you a hard clock in the toilet if you know what I mean .
How to make bok choy persimmon kimchi salad
Cut off the bottom ends of leafy share of bok choy because they can be a little fibrous .
Cut half or quarter of the bok choy lengthwise depends on their size. Rinse them well and remove all the water by using a salad spinner .
Wash the persimmon with baking pop and slice them identical thinly .
Combine bok choy, persimmon, onion, and bolshevik chili ( optional ) …
here my chili french dressing crew members ; fish sauce, sesame seeds, garlic, sesame oil, vinegar, , corn syrup, Korean chili flakes, and lemon .
You will besides need a little moment of carbohydrate, besides .
And if you have the Korean clean press out, add some by all means. If you don ’ triiodothyronine, barely skip it .
Combine all the dressing ingredients and mix good.
Toss everything together and your salad is then cook to serve. Serve immediately or your can make it ahead 1 hour in progress. Enjoy the newly taste of this delicious salad with some rice .
Is it blue ? Yes, for sure. Make certain you have a batch of urine on the table. But it is worth a couple of ounces of your sweat to enjoy delicious korean salad though. Don ’ t you think ?
