Recipe of Bok Choy Namul - Korean-Style Salad in 20 Minutes for Mom

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bok choy namul - korean-style salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients). The main Korean seasoning in this dish is gochujang, Korean red pepper paste. The gochujang adds the perfect amount of heat and depth to these greens.

Bok Choy Namul - Korean-Style Salad is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Bok Choy Namul - Korean-Style Salad is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook bok choy namul - korean-style salad using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Bok Choy Namul - Korean-Style Salad:

1. Get 2 bunches Bok choy
2. Take 1 tsp Chicken stock powder
3. Make ready 1/2 tsp Seasoned salt (regular salt is fine)
4. Take 1 tbsp Sesame oil
5. Get 1 White sesame seeds

Typical kimchi seasoning is used to make geotjeori. Every household makes it a little differently. My mother adds sesame oil to her geotjeori, and. Clean the bok choy by cutting the base and separate the leaves, washing well to remove grit and dirt.

Steps to make Bok Choy Namul - Korean-Style Salad:

1. Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).
2. To parboil, hold the leaves while dipping the base in the pot for 2 to 3 minutes, then immerse the whole bunch, and boil the leaves for 2 minutes.
3. Drain, and when slightly cool tear into 4 parts.
4. Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.

All Korean style bok choy salads I had before were lot more pungent and salty - similar to Kimchi Geotjori - with quite a bit of fish sauce and garlic. Not to say that - that version is bad tasting. But this baby bok choy salad was different, it had. Wash and chop bok choy (smaller is better) and green onions in large salad bowl. Mix vegetable oil, red wine vinegar, sugar, and soy sauce.

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