Cheonggyeongchae Namul Muchim
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Bok choy usually ends up in stir-fries, but blanched and dressed with doenjang (Korean soybean paste) it becomes a namul with crisp stalks and an earthy, salty seasoning.
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Rub the dressing right into the hollow of each stalk with your fingers.
Ingredients
Instructions
- 1
Cut 220 g of bok choy in half lengthwise through the base so the stalk stays intact, then rinse thoroughly under cold running water 2 to 3 times until all grit is completely gone.
- 2
Add stems to rapidly boiling water; after 30 seconds drop in the leafy tops and blanch exactly 1 minute total so leaves wilt and stalks stay lightly crisp, then transfer straight to cold water to stop cooking.
- 3
Squeeze the chilled bok choy firmly with both hands to press out excess water so the seasoning holds, then lay on a board and slice into even pieces about 4 cm long.
- 4
In a mixing bowl stir together 1 tablespoon doenjang, 1/2 tablespoon soup soy sauce, 1/2 teaspoon minced garlic, and 1 teaspoon sesame oil until the fermented paste is fully dissolved and the seasoning sauce is smooth.
- 5
Add the bok choy and 10 g chopped green onion to the dressing.
Toss gently by hand, spreading the dressing over the inner stalk surfaces and leaves without crushing them.
- 6
Arrange the dressed bok choy neatly on a serving plate, then scatter 1/2 tablespoon whole sesame seeds evenly over the top to add a toasted, nutty aroma and a gentle textural contrast against the tender leaves.
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