2 teaspoons salt, separated and 1 teaspoon (Seperated)
⅓ cup rice (65 g), cooked
⅓ cup water (65 mL)
2 scallions, chopped in 2-inch (5 cm) lengths
2 tablespoons garlic
3 tablespoons gochugaru
3 teaspoons fish sauce
2 ½ tablespoons sugar (500 g)
Nutrition Info
Calories 70
Fat 1g
Carbs 15g
Fiber 2g
Sugar 5g
Protein 2g
How to Make It
1. Step
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.
2. Step
In a small blender, blend together the rice and water until it forms a smooth paste. Pour over the bok choy and mix together.
3. Step
Add the rest of the ingredients and continue mixing gently, making sure all the ingredients get mixed thoroughly.
4. Step
Store in an airtight container and let sit in the fridge for 1-2 hours to help flavors meld together. Eat.
