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 (청경채 무침)

Ingredients

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

Directions

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.