Bok Choy Namul (Korean-style Bok Choy) – Cooking 4 One

Step 1

Add the soy sauce, sugar, sesame oil, cornstarch, and water to a small bowl and whisk to combine making a slurry. Set aside.

Step 2

Clean the bok choy by cutting the base and separate the leaves, washing well to remove grit and dirt.

Step 3

Blanch the bok choy for 20 seconds and place in an ice bath to shock.

Step 4

Remove from the ice bath and drain well.

Step 5

Add the garlic, gochujang, and peanut oil to a wok or skillet.

Step 6

Heat the wok or skillet over Medium heat.

Step 7

Cook the gochujang and garlic into the oil being careful to not burn the garlic, approximately 1 - 2 minutes.

Step 8

Add the bok choy and stir fry for 2 to 3 minutes, coating the bok choy with the gochujang and garlic.

Step 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.

Step 10

Sprinkle with sesame seeds and serve.