Bok Choy Salad (Namul Style)
Super Simple Bok Choy Namul (Seasoned Vegetable Side Dish)
Made this seasoned bok choy dish using leftover bok choy from making pasta! I remembered how delicious it was when I first tried it in soup, so this time I blanched it lightly and seasoned it in a Korean style. It tastes good, but it’s a little bitter. Is this its natural taste? Since this is my first time making it this way, I’m curious about the flavor. It’s about one bag, so the portion isn’t huge, making it easy to finish on my own. However, if I have leftover bok choy again, I think I’ll make soup with it instead. Haha, the soup was tastier to my palate. Perhaps because it’s not a vegetable I particularly love, I find there aren’t many dishes I can make with bok choy. Still, it’s a healthy ingredient, so even if not often, I should eat it occasionally. ^^
Main Ingredients- 1 bunch Bok Choy (approx. 200-300g)
Seasoning- 1 Tbsp Cheonggukjang Ssamjang (fermented soybean paste with added flavorings)
- 1 tsp Doenjang (Korean soybean paste)
- A little minced garlic (adjust to taste)
- Salt (to adjust seasoning)
- Chopped scallions (green onions)
- Toasted sesame seeds
- Sesame oil
- A small amount of MSG or other seasoning enhancer (optional)
- 1 Tbsp Cheonggukjang Ssamjang (fermented soybean paste with added flavorings)
- 1 tsp Doenjang (Korean soybean paste)
- A little minced garlic (adjust to taste)
- Salt (to adjust seasoning)
- Chopped scallions (green onions)
- Toasted sesame seeds
- Sesame oil
- A small amount of MSG or other seasoning enhancer (optional)
Cooking Instructions
Step 1
First, wash the bok choy thoroughly under running water. Make sure to rinse between the leaves and stems to remove any dirt or debris.
Step 2
Bring a pot of water to a boil and add a pinch of coarse salt. (Coarse salt helps maintain the vibrant green color and the crisp texture of the bok choy.)
Step 3
Once the water is boiling, add the bok choy and blanch for a very short time, about 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy. Immediately rinse the blanched bok choy under cold water to cool it down, then gently squeeze out all the excess water with your hands.
Step 4
Place the squeezed bok choy in a bowl. Add all the seasoning ingredients: Cheonggukjang ssamjang, doenjang, minced garlic, chopped scallions, toasted sesame seeds, sesame oil, and the optional seasoning enhancer. Gently mix everything together with your hands until well combined. If it needs more flavor, adjust the seasoning with a little salt.
Step 5
Once the seasonings are evenly distributed, transfer the bok choy namul to a serving plate. Enjoy this fresh and flavorful side dish right away!
