Bok Choy Doenjang Muchim

TOO GOOD.

This recipe is now my motivation for growing bok choy in the garden this summer. I could eat it every day with every meal. It's easy to make, keeps in the fridge for a few days, and is so so so good.

It's yet another Maangchi recipe. Last night I served it with her recipe for radish kimchi, her recipe for vegetables pancakes, and rice. She's the best.

The Recipe:

1 lb bok choy

1 garlic clove, minced

1 green onion, minced

2 tb doenjang

2 tsp gochujang

1 tsp sugar

2 tsp toasted sesame oil

2 tsp toasted sesame seeds

Cut the bok choy into bite-sized pieces.
Boil bok choy 1-2 minutes until stems are starting to soften, then immerse in ice water. Remove, and squeeze out excess water.
Mix all other ingredients in a bowl, then add the cooked bok choy. Mix well.

The Verdict:

Overall grade: A++

Overall reason: One of the most delicious and easy ways to eat a green vegetable.

Time to prepare: 10 minutes

Husband quote: "Yes, it's good." (I think he's a little bit tired of Korean food and my excitement for it.)

Comments

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