Cheonggyeongchae Namul Muchim
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cheonggyeongchae namul muchim blanches bok choy stalks and leaves in sequence, then coats them with doenjang, soup soy sauce, garlic, and sesame oil.
Read more
Cut 220 g bok choy lengthwise through the base so each half stays together. Rinse it under running water 2 to 3 times, opening the leaves enough to remove grit trapped near the stem. Add the thick stalks to boiling water first. After 30 seconds, submerge the leafy tops and continue until the total blanching time reaches 1 minute. Move the bok choy directly into cold water, then press it between both hands to remove excess moisture. Cut it into even 4 cm lengths. In a mixing bowl, stir 1 tablespoon doenjang with 0.5 tablespoon soup soy sauce, 0.5 teaspoon minced garlic, and 1 teaspoon sesame oil until no paste lumps remain. Add the bok choy and 10 g chopped green onion. Work the seasoning gently into the inner stalk surfaces and folded leaves rather than leaving it only on the outside. Arrange the dressed vegetables on a plate and scatter 0.5 tablespoon sesame seeds over them. Adding stalks first and squeezing after cooling keep the two textures even and prevent the dressing from becoming watery.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Season
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.
- 4Season
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.
- 5Season
Add the bok choy and chopped green onion to the seasoning bowl, then massage firmly with both hands so the savory doenjang flavor works into every piece rather than sitting on the surface.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 220 g bok choy halved through the base and rinsed 2 to 3 times
- Finish cue
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
12min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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