Crisp Bok Choy with Soybean Paste Dressing
Super Simple Bok Choy Namul Salad with Doenjang
Make a flavorful and nutritious side dish with affordable bok choy, seasoned with a savory soybean paste dressing. This simple yet delicious recipe is perfect for boosting your appetite.
Main Ingredients
- 6 baby bok choy
- 1 tsp salt (for blanching)
Seasoning
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp chopped green onion
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp chopped green onion
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the bok choy. Trim off the very bottom of the core with a knife, then carefully separate the leaves one by one, being gentle not to tear them.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add 1 teaspoon of salt. Adding salt helps to maintain the bok choy’s vibrant green color and ensures a crisp texture.
Step 3
Add the prepared bok choy to the boiling water and blanch for just about 30 seconds. Be careful not to overcook, as it will become mushy. Remove the bok choy as soon as the leaves slightly wilt.
Step 4
Immediately transfer the blanched bok choy to cold running water to stop the cooking process and cool it down. This step is crucial for preserving its crispness. Rinse gently a couple of times, then press out as much water as possible using your hands. Squeezing out excess water prevents the final dish from tasting diluted.
Step 5
Place the squeezed bok choy in a mixing bowl. Add all the seasoning ingredients: doenjang, minced garlic, chopped green onion, sesame oil, and toasted sesame seeds.
Step 6
Gently toss the bok choy with the seasonings using your hands or a spatula until evenly coated. Avoid mixing too vigorously, as this can break down the leaves. Your delicious Bok Choy Namul with Doenjang is now ready to be served as a delightful side dish!
