Bok Choy Namul (Korean-style Bok Choy)

Here is a delicious side dish from Korea that really shines. I had some baby bok choy available and found this recipe from KimchiChick, which really intrigued me. It seems so simple and it looks incredible. So, I made it and enjoyed it with glass noodles and stir-fried chicken breast. I let this dish be the primary flavor and wow, what flavor! I will definitely make this again… and soon!

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Bok Choy Namul

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 1

Ingredients

2 - 3 baby bok choy heads
1 clove garlic, minced
1 tbsp gochujang (more or less to suit your tastes)
1 tbsp peanut oil (or other neutral oil)
2 tsp soy sauce
½ tsp sesame oil
½ tsp sugar
1 tsp cornstarch
1 tbsp water
sesame seeds for garnish

Instructions

Add the soy sauce, sugar, sesame oil, cornstarch, and water to a small bowl and whisk to combine making a slurry. Set aside.
Clean the bok choy by cutting the base and separate the leaves, washing well to remove grit and dirt.
Blanch the bok choy for 20 seconds and place in an ice bath to shock.
Remove from the ice bath and drain well.
Add the garlic, gochujang, and peanut oil to a wok or skillet.
Heat the wok or skillet over Medium heat.
Cook the gochujang and garlic into the oil being careful to not burn the garlic, approximately 1 - 2 minutes.
Add the bok choy and stir fry for 2 to 3 minutes, coating the bok choy with the gochujang and garlic.
Stir the slurry, add it to the pan, and coat the bok choy while cooking it. Add small amounts of water as needed to create a light sauce, approximately 1 to 2 tablespoons.
Sprinkle with sesame seeds and serve.