Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.
Karl’s Bok Choy Doenjang Muchim (청경채 무침)
1 lb. baby bok choy
1 garlic clove, minced
1 green onion, minced
2 Tbs doenjang (fermented soybean paste)
2 tsp. gochujang (hot pepper paste)
Pinch of white sugar
2 tsp. dark sesame oil
2+ tsp. toasted white sesame seeds
1. Rinse the vegetables very well.
Note: White bok choy has very open structure and dirt collects inside at the base of the stalks.
2. Cut the stalks and leaves from the base.
Tip: The bok choy I was using was small enough that I could leave the stalks whole.
Note: Check the base of each stalk for dirt, re-rinse as needed.
3. Bring a large pot of water into a boil.
4. Blanch the bok choy for about 1 or 2 minutes until the white stems soften.
5. Use a spider to transfer the bok choy to a large bowl of ice water.
Tip: This is called shocking and prevents the vegetables from over cooking.
Note: Do not overcook the stalks, you want them tender crisp.
6. Put the garlic, green onion, doenjang, gochujang, sugar, sesame oil, and two teaspoons of sesame seeds in a bowl and mix it well.
7. Taking a few stalks at a time, squeeze the bok choy to remove the excess water and add them to the bowl.
Tip: You do not want any extra water diluting your sauce.
8. Mix the vegetables and sauce to coat each piece.
Tip: It is best to use your hands, because you do not want to tear the leaves from the stalks.
9. Transfer the bok choy to a serving bowl and garnish with a sprinkle of sesame seeds.
10. You may serve them immediately or refrigerate them for up to 2 days.
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