Bok Choy Namul
 
Prep time
Cook time
Total time
 
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
  1. Add the soy sauce, sugar, sesame oil, cornstarch, and water to a small bowl and whisk to combine making a slurry. Set aside.
  2. Clean the bok choy by cutting the base and separate the leaves, washing well to remove grit and dirt.
  3. Blanch the bok choy for 20 seconds and place in an ice bath to shock.
  4. Remove from the ice bath and drain well.
  5. Add the garlic, gochujang, and peanut oil to a wok or skillet.
  6. Heat the wok or skillet over Medium heat.
  7. Cook the gochujang and garlic into the oil being careful to not burn the garlic, approximately 1 - 2 minutes.
  8. Add the bok choy and stir fry for 2 to 3 minutes, coating the bok choy with the gochujang and garlic.
  9. 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.
  10. Sprinkle with sesame seeds and serve.
Notes
This recipe is based on KimchiChick's version.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/01/18/bok-choy-namul-korean-style-bok-choy/