Savory Bok Choy with Perilla Seed Powder Salad Recipe
Nutritious and Delicious Bok Choy Salad with Perilla Seeds – Easy to Make!
Introducing a simple yet flavorful Bok Choy salad, seasoned with savory perilla seed powder! This recipe utilizes fresh Bok Choy, blanching it briefly before tossing with nutty perilla seeds and fragrant perilla oil. The result is a delightful side dish that’s both healthy and incredibly satisfying. Its appealing flavor makes it a hit with kids, and its ease of preparation makes it a perfect addition to your meal prep routine. Enjoy a nutritious, flavorful, and quick side dish that will solve your ‘what to cook’ dilemma today!
Ingredients- 300g Bok Choy (about 3-4 heads)
- 2 Tbsp Perilla seed powder
- 2 Tbsp Perilla oil
- 1/2 Tbsp Minced garlic
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 tsp Salt (adjust to taste)
- 1/3 Red chili pepper (for color, optional)
Cooking Instructions
Step 1
First, prepare the Bok Choy. Wash the Bok Choy thoroughly under running water. Trim the very end of the base with a knife to separate the stalks. Remove any wilted or dirty outer leaves, and cut the stalks into 2-3 segments for easy eating.
Step 2
Thinly slice the red chili pepper into fine, delicate pieces. Removing the seeds will reduce the spiciness, and thin slices will blend beautifully into the salad. This adds a lovely touch of color and makes the finished dish more visually appealing.
Step 3
Bring a large pot of water to a rolling boil. Add 1/2 tsp of salt to the boiling water. Once boiling, add the prepared Bok Choy and blanch it for just 30 seconds. Be careful not to overcook it, as it will become mushy. The key is to maintain its crisp texture.
Step 4
Immediately remove the blanched Bok Choy from the hot water and rinse it thoroughly under cold running water. This step helps to retain the vibrant green color and enhances its crispness by cooling it down quickly. After rinsing, firmly squeeze out as much water as possible using your hands. Excess water can dilute the dressing and make the salad taste bland.
Step 5
In a mixing bowl, combine the squeezed Bok Choy with the perilla seed powder, perilla oil, minced garlic, and soy sauce for soup. Add the thinly sliced red chili pepper. Gently toss and mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the Bok Choy. Mix gently to avoid bruising the leaves. Taste and adjust the salt if needed; using soy sauce for soup adds a wonderful depth of flavor.
Step 6
Transfer the delicious Bok Choy and Perilla Seed Salad to a serving dish. You can garnish with a sprinkle of toasted sesame seeds if desired. It’s delicious served immediately or chilled from the refrigerator.
