KOREAN BOK CHOY (Cheonggyeongchae doenjang-muchim)



This dish works great as a side dish, makes fun to eat and it is nothing about boring tastes. To me it fits the most to steamed rice and simple fried meat, where will the bok choy marinade stand out. And the recipe is so easy, just to get the ingredients in asian shop. I bring to the recipe also a little change, which is not the original korean recipe, but works when you just don’t have doenjang. Tastes great too.


450g bok choy
1 garlic
2 tbsp fermented korean soybean paste doenjang
2 tbsp light miso paste
2 tsp gochujang (hot chilli paste)
2 tsp sesame oil
a pinch of sugar

How to do it:

  1. Cut the bok choy in bite size pieces.
  2. Steam it (Tip: If you have a rice cooker with a steamer bowl, simply put it into the cooker while the rice is cooked) or blanch it in boiling water for 1-2min until the white parts soften. Rinse with cold water immediately and drain out water leftovers from the bok choy.
  3. Prepare the marinade: Mix finely chopped garlic with doenjang, gochujang, sugar and oil.
  4. Mix in the bok choy.

Serve with sesame seeds or even chilli flakes, when you just can’t get enough of it:)


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