Ingredients
4
4 servings
- •3 baby bok choys, (approximately 1.25 lbs)
- •2 teaspoons salt, separated and 1 teaspoon (Seperated)
- •⅓ cup rice, cooked
- •⅓ cup water
- •2 scallions, chopped in 2-inch (5 cm) lengths
- •2 tablespoons garlic
- •3 tablespoons gochugaru
- •3 teaspoons fish sauce
- •2 ½ tablespoons sugar
Instructions
- Rinse and cut the baby bok choy into fourths. Place bok choy in a large mixing bowl and sprinkle 2 tsp salt. Toss to evenly coat. Wait 30 minutes, then rinse and drain the bok choy. Return to the mixing bowl.
- In a small blender, blend together the rice and water until it forms a smooth paste. Pour over the bok choy and mix together.
- Add the rest of the ingredients and continue mixing gently, making sure all the ingredients get mixed thoroughly.
- Store in an airtight container and let sit in the fridge for 1-2 hours to help flavors meld together. Eat.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 70
- Carbohydrate: 15g
- Fat: 1g
- Fiber: 2g
- Protein: 2g
- Sugar: 5g
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