Bok Choy Muchim



568g bok choy

1 tsp chopped garlic

1 stalk spring onion (chopped)

2 tbsp doenjang (fermented soybean paste)

1 tbsp gochujang (hot pepper paste)

¼ tsp sugar

1 tbsp extra virgin sesame oil

1 tbsp toasted white sesame seeds

Preparation Instructions:

  1. Trim off the ends of each bunch of bok choy and separate the leaves from the stalks.
  2. Rinse and drained the bok choy.
  3. Bring a pot of water to a boil. Quick blanch the bok choy until tender crisp. Remove, rinse with cold water, drained and squeezed dried.
  4. In a mixing bowl, add in chopped garlic, spring onion, doenjang, gochujang, sugar, extra virgin sesame oil and ¾ tbsp of toasted white sesame seeds. Stir to combine.
  5. Add in blanched bok choy, put on a disposable glove and mix the bok choy with the seasonings until well combined.
  6. Transfer the seasoned bok choy on to a serving platter.
  7. Garnish with the remaining ¼ tbsp toasted white sesame seeds. Serve.

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