Spicy Bok Choy Persimmon Salad

Method5 steps · about 20 min

1. 1

   Step 1: To make the dressing, mix all the dressing ingredients and set aside.

   Uses 2 tablespoon Korean chili flakes (gochugaru) · 2 tablespoon white vinegar or rice vinegar · 1 teaspoon fish sauce · 1 teaspoon sugar · 1 tablespoon Korean plum extract (maeshil cheong) (optional) · 2 teaspoon freshly squeezed lemon juice · 1 teaspoon finely minced garlic · 2 teaspoon Korean corn syrup (mulyeot) (optional)

2. 2

   Step 2: Soak the onion slices in the water for 5 minutes and drain. Set aside.

   Soak sliced onion · 5 minUses 1/4 yellow onion (thinly sliced)

3. 3

   Step 3: Trim about 2 inches from the dark-green leafy tips of the bok choy (6-7 medium), retaining the white bases and greens near the stems, as shown in the source preparation photos. Halve or quarter lengthwise according to size, then rinse well and drain.

   Uses 6-7 medium size Bok choy (well cleaned)

4. 4

   Step 4: In a bowl combine the Bok choy, onion, persimmon (1), and red chili, if using. Drizzle the dressing over and toss well with your hand. Be very gentle when you toss them.

   Uses 1 persimmon (seeded and thinly sliced) · 1 fresh red finger long chili (seeded and thinly sliced, optional) · prepared chilli-vinegar dressing · onion slices soaked 5 minutes and drained · trimmed, halved or quartered bok choy

5. 5

   Step 5: Serve with a bowl of rice.

   Uses gently dressed bok-choy and persimmon salad