Korean Bok Choy Recipe
Bok Choy 무침
We don't usually use bok choy in Korean food, but I like to prepare it in a muchim (무침) style, where I use typical Korean seasonings. It's fresh tasting, spicy and prepared like an instant kimchi.
- baby bok choy, about 2 lbs
- 1 tbsp red pepper powder (gochugaru 고추가루)
- 2 - 3 cloves garlic, minced
- roasted sesame seeds, ground
- 2 stems scallions, chopped up
- 1 tbsp fish sauce
- pinch of salt
- sugar to taste
- Wash the bok choy thoroughly.
- Bring a large pot of water to a boil and add some salt. Dunk the bok choy in very quickly, then put it into a strainer and rinse with cold water. Let it drain.
- Make a chili garlic sauce using gochugaru, garlic, sesame seeds, fish sauce and scallions. Add salt and sugar to taste.
- In a large bowl, toss the bok choy well with the chili garlic sauce. Taste and add more salt/sugar if you like. You can also add a little bit of sesame oil for flavor, but if you do, you should consume the bok choy within a day or two.
Serving Size: 4
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Preparation Time: 10 minutes