Korean Seasoned Bok Choy Namul
Unlike the high-heat stir-fried version, this bok choy namul uses a gentler blanch-and-dress method from Korea's traditional namul vocabulary. One minute in boiling water wilts the leaves while keeping pale stalks firm. Squeezed dry and cut short, the greens are rubbed with doenjang, soup soy sauce, and garlic. The fermented paste's funky, earthy depth transforms the mild vegetable into something more layered. Sesame seeds scattered on top add a final crunch against the soft leaves.
Adjust Servings
Instructions
- 1
Halve and wash bok choy thoroughly.
- 2
Blanch for 1 minute and cool in cold water.
- 3
Squeeze dry and cut into 4 cm pieces.
- 4
Mix doenjang, soup soy sauce, garlic, and sesame oil.
- 5
Add bok choy and chopped green onion, then toss.
- 6
Sprinkle sesame seeds and serve.
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