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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

How to Make Quick Bok Choy Kimchi

It's no secret that I love to grow veggies, fruits, & herbs; "Whatcha growing now?" has become something of a greeting from friends & family. I remember visiting my cousin in early 2020, she was so eager to show off her indoor hydroponic garden bustling with basil, cherry tomatoes & hot peppers. What a warm and lovely sight on that grey winter day! Sadly and unexpectedly, back in December, my sweet cousin passed away and I was gifted her Aerogarden Farm. While difficult and bittersweet, I decided it was going to be put to good use in her memory. So we decided to start off with some fast growers, particularly Bok Choy and some cherry tomatoes. Since mid-February, we've been harvesting Bok Choy weekly, adding to soups, salads, & stir-frys; and sharing the abundance with friends & family. But now it's time to do some quick fermenting and make some Kimchi. While definitely not a traditional Korean Kimchi, it will give you a  flavor profile similar to it and it's a great way to use that Bok Choy before it goes bad.

How to Make Quick Bok Choy Kimchi

Emily (Cooking for Kishore)

This is a great quick kimchi recipe. While it's definitely not a traditional Korean Kimchi, it will give you a flavor profile similar to it and it's a great way to use that Bok Choy before it goes bad.


  • 1.5 lb Bok Choy, halved lengthwise
  • 1 large Carrot, peeled & julienned
  • 1 large sweet apple peeled, Pink Lady or Fuji
  • 1 Small Yellow Onion, peeled
  • 1 Small Red Onion, peeled
  • 3 Tbsp Garlic Ginger Paste
  • 4 Tbsp Fish Sauce
  • 2 Tbsp Gochujang Paste, Spicy
  • 1 Tbsp Chili Flakes
  • 5 cups Water
  • 1/3 cup Coarse Sea Salt


  1. In a large bowl dissolve sea salt in water, then add the bok choy and carrots. Let it sit submerged for 30 minutes, then drain.
  2. Puree onions, apple, garlic ginger paste, fish sauce, chili flakes, and gochujang sauce until smooth, add some water if necessary.
  3. In another bowl, gently mix the puree with the drained bok choy & carrots. Store in clean glass container for up to 2 weeks. Enjoy!
Yield: 1 Quart
Prep Time: 35 mins. Cook time: 0 mins. Total time: 35 mins.
Tags: quick kimchi recipe, quick kimchi, quick bok choy kimchi recipe, bok choy kimchi, bok choy kimchi recipe, bok choy recipe, how to tuesday, quick bok choy recipe, easy bok choy kimchi recipe


Calories: 41 per serving


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