Karl’s Bok Choy Doenjang Muchim

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

Karl’s Bok Choy Doenjang Muchim

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.

1 Comment

Filed under Side Dishes, Vegan, Vegetables, Vegetarian

One response to “Karl’s Bok Choy Doenjang Muchim

  1. Pingback: Karl’s Beef Bulgogi with Lettuce Wraps | Jabberwocky Stew

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