Today I’m going to show you a simple and authentic Korean side dish made with bok choy. Bok choy is easily available at many grocery stores in the USA, although in Korea I would use napa cabbage or sweet potato stems instead.
When bok choy is blanched and then seasoned with this tremendously delicious seasoning mix, it’s soft, juicy, a little cripsy, and takes on a sweet, salty, pungent doenjang flavor. Whenever I taste it, I can’t help but say: “Umm~ delicious delicious!”
- 1 pound bok choy
- 1 garlic clove, minced
- 1 green onion, minced
- 2 tablespoons doenjang (fermented soybean paste)
- 2 teaspoons gochujang (hot pepper paste)
- a pinch of sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
- Cut off the ends of each bunch of bok choy and separate the leaves from the stalks. Cut into bite size pieces.
- Bring a large pot of water into a boil. Blanch the bok choy for about 1 or 2 minutes until the white stems soften.
- Strain and rinse in cold water to remove any dirt and stop them from cooking. Strain.
- Combine garlic, green onion, doenjang, gochujang, sugar, and toasted sesame oil in a bowl and mix it with a wooden spoon.
- Squeeze out the bok choy to remove excess water and add to the bowl. Mix it well by hand.
- Sprinkle with crispy sesame seeds and serve immediately as a side dish for rice. You can refrigerate it up to 2 days.