Cheonggyeongchae Doenjang-Muchim 청경채 된장무침
4 serving
A spicy and umami Korean vegetable side dish.
Ingredients
Instructions
Instructions
1.
Bring a large pot of water to a boil. Blanch the bok choy until just softened, then immediately shock in cold water. Drain, squeezing out excess water.
Combine all remaining ingredients except sesame seeds in a small bowl, mixing well.
Add bok choy to mixture, mixing well to coat. Sprinkle with sesame seeds and serve.
Comments
Made a scant batch with 1/4 the amount of gochujang and baby bok choy. There ended up being too much sauce to vegetable, which seems to accidentally have fixed my complaint from the previous make, as it's very nice this time.
Made a double batch with a single large bok choy. This is fine, but a little flat to me. I think some more garlic and sugar would improve this, perhaps with acid of some sort to balance the salty duenjang.
This recipe should be merge into the main Doenjang-Muchim recipe.