Bok choy seasoned with soybean paste

Cheonggyeongchae doenjang-muchim 청경채 된장무침

Recipe from Maangchi’s website.

See full recipe with photos on Maangchi’s website here.

Ingredients

• 1 pound bok choy

• 1 garlic clove, minced

• 1 green onion, minced

• 2 tablespoons doenjang (fermented soybean paste)

• 2 teaspoons gochujang (hot pepper paste)

• a pinch of sugar

• 2 teaspoons toasted sesame oil

• 2 teaspoons toasted sesame seeds

Directions

1. Cut off the ends of each bunch of bok choy and separate the leaves from the stalks. Cut into bite size pieces.

2. Bring a large pot of water into a boil. Blanch the bok choy for about 1 or 2 minutes until the white stems soften.

3. Strain and rinse in cold water to remove any dirt and stop them from cooking. Strain.

4. Combine garlic, green onion, doenjang, gochujang, sugar, and toasted sesame oil in a bowl and mix it with a wooden spoon.

5. Squeeze out the bok choy to remove excess water and add to the bowl. Mix it well by hand.

6. Sprinkle with crispy sesame seeds and serve immediately as a side dish for rice. You can refrigerate it up to 2 days.