Maangchi: Bok Choy Doenjang Muchim Cooking Video
Original creator's video directly linked from the same bok choy recipe.
Official cooking video · Maangchi · YOUTUBEKorean Doenjang-Seasoned Blanched Bok Choy, 4 Side Servings
This Korean-style vegetable banchan blanches bok choy and seasons it with doenjang, gochujang and sesame oil; it differs from spinach or mung-bean sprout namul.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim the base of 450 g bok choy, separate leaves, wash under running water and cut into bite-sized pieces.
- 02
Boil a large pot of water and blanch bok choy about 1–2 minutes until stalks soften. Rinse in cold water and squeeze out excess moisture.
- 03
Mix one minced garlic clove, one minced scallion, 2 tbsp doenjang, 2 tsp gochujang, a pinch of sugar and 2 tsp sesame oil in a bowl.
- 04
Toss drained bok choy with the dressing, sprinkle with 2 tsp sesame seeds and serve. Refrigerate in a clean container and ideally consume within two days.
Helpful source links
Before you cook
Wash bok choy carefully and blanch before dressing with clean utensils. Check soy/wheat in commercial pastes and sesame allergens. Serve promptly or refrigerate at 4°C or below, ideally consuming within two days; do not leave out over two hours.
Allergens: 대두(된장·고추장 제품) / soy (paste products) / 大豆（みそ・コチュジャン）, 참깨·참기름 / sesame and sesame oil / ごま・ごま油, 밀(시판 장류 제품별 표시 확인) / wheat may occur in packaged pastes / 市販の調味料には小麦が含まれる場合あり
Image & source credits
These illustrations stand in for food photos.