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

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog