Bok Choy Muchim (Korean Bok Choy Salad)
Learn to make this simple Korean bok choy salad that is easy and delicious. Perfect for meal prep!
Ingredients
- 5 heads about 1 lb of baby bok choy – ends cut off, and stalks separated
- 2 tsp toasted sesame seeds
For the dressing:
- 1 1/2 tbsp doenjang 된장 Korean fermented soybean paste, or red miso paste
- 2 tsp Spicy Korean Chili Seasoning
- 1-2 tsp gochujang 고추장 Korean red chili paste
- 1 tsp soy sauce or tamari
- 1 scallion – thinly sliced
- 1 tsp honey
- 1-2 cloves of garlic – finely chopped
- 2 tsp toasted sesame oil
Instructions
- In a mixing bowl, combine doenjang (or red miso paste), Spicy Korean Chili Seasoning, gochujang, soy sauce (or tamari), scallion, honey, garlic, and toasted sesame oil. Mix well and set aside.
- Bring a pot of water to a boil. Blanch the bok choy for about a minute until the white stalks just begin to wilt. Drain well and rinse in cold water to stop the bok choy from continuing to cook.
- With your hands (wear disposable plastic gloves), gently squeeze out any excess water from the bok choy. Add them into the mixing bowl, and then using your hands, gently toss them until very well coated.
- Sprinkle with toasted sesame seeds and enjoy!
Tried this recipe?Let us know how it was!