PocketCook

From @Seonkyoung Longest

Bok Choy Doenjang Muchim

8 min · Serves 2 · 85 kcal

8 mintotal
5 minhands on
7steps
2servings

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Ingredients

For the dressing

  • 1 tbsp chopped green onion
  • 1 clove garlic, minced (about 1 tsp)
  • 1 tsp doenjang (soybean paste)
  • 1/2 tsp mirin or rice vinegar
  • 1/8 tsp black pepper
  • 2 tsp sesame oil
  • 1 tsp toasted sesame seeds

For the bok choy

  • 1/2 lb bok choy
  • 1 tsp salt

Method

For the dressing

  1. Mix the green onion, minced garlic, doenjang, mirin, black pepper, sesame oil, and toasted sesame seeds in a small bowl until fully combined.

For the bok choy

  1. Trim the tough ends off the bok choy stalks and slice the leaves in half lengthways.

  2. Bring a saucepan of water to a boil, then add the salt.

  3. Blanch the bok choy in the boiling salted water until bright green and slightly softened, about 30 seconds to 1 minute.

  4. Drain the bok choy immediately and rinse under cold running water to stop the cooking.

  5. Squeeze out as much excess water from the bok choy as possible.

  6. Add the blanched bok choy to the bowl with the dressing and toss thoroughly to coat before serving.

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