![]() I can see that the ingredients lend themselves to several variations of which I will try in the future, for example: I think black bean garlic paste in addition to the bean paste would be a good variation and/or adding a raw seafood, like Tiger Shrimp or Ahi Tuna as another. Well, I made your Bok Choy Doenjang Muchim and it is sooo goood and so easy, I am glad I say the video, since I was so surprised at how much water you have to squeeze from the Bok Choy… but I did and it came our perfect… I just love it! Sprinkle with crispy sesame seeds and serve immediately as a side dish for rice.Squeeze out the bok choy to remove excess water and add to the bowl.Combine garlic, green onion, doenjang, gochujang, sugar, and toasted sesame oil in a bowl and mix it with a wooden spoon.Strain and rinse in cold water to remove any dirt and stop them from cooking. Strain.Blanch the bok choy for about 1 or 2 minutes until the white stems soften. Bring a large pot of water into a boil.Cut off the ends of each bunch of bok choy and separate the leaves from the stalks.2 teaspoons gochujang (hot pepper paste). ![]() 2 tablespoons doenjang (fermented soybean paste). ![]() Whenever I taste it, I can’t help but say: “Umm~ delicious delicious!” Ingredients When bok choy is blanched and then seasoned with this tremendously delicious seasoning mix, it’s soft, juicy, a little cripsy, and takes on a sweet, salty, pungent doenjang flavor. Bok choy is easily available at many grocery stores in the USA, although in Korea I would use napa cabbage or sweet potato stems instead. Today I’m going to show you a simple and authentic Korean side dish made with bok choy. ![]()
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