This is my take on a recipe I saw over on Maangchi the other day.
I love this website for information on Korean cooking and food,
because not only does it have great Korean recipes which can be made by home cooks, but it also has great information about Korean ingredients (with pictures, which is really useful when in the Asian food store, as it seems as if we have the same brands as Maangchi in New York).
There is also a really helpful Beginner’s Guide, so if like me you have taken an interest in this cuisine this certainly a great site to check out.
Korean-style Sesame Pak Choy
Maangchi says that if she was in Korean she would use cabbage or sweet potato stems and I can imagine that this would be a delicious way to
In Maangchi’s recipe she uses garlic and a green onion, but as I still had some of the lovely green garlic I got at the market last weekend I used that instead.
Maangchi also serves this as a cold dish, but I served mine at room temperature.
6-8 baby bok choy
2 stalks green garlic
2 tbsp fermented soybean paste (doenjang)
1-2 tsp hot pepper paste (gochujang), or to taste
2 tsp sesame oil
2 tsp sesame seeds
1 Cut base off bok choy, separate leaves and wash well under cold running water. I had baby choy so left the leaves whole, but if using more mature bok choy cut into pieces as Maangchi suggests.
2 Bring a large saucepan of water to the boil and blanch bok choy until white stems soften. Drain well.
3 Place green garlic, soy bean paste, hot pepper paste and
sesame oil in a bowl and mix well with a wooden spoon.
4 Add bok choy with a very little of the cooking water to the paste and toss to combine. Serve scattered with sesame seeds.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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