Spicy Korean Baby Bok Choy Salad Recipe

Today I’m going to show you a simple and authentic Korean side dish made with bok choy. The name of that dish is “Spicy Korean Baby Bok Choy Salad Recipe. Inspired by a recipe I had at a local restaurant, I put together this delicious bok choy side dish recipe in minutes.

I’ve always felt that baby bok choy is one of those often-overlooked vegetables, so I love finding an opportunity to incorporate it into my diet.

If you like bok choy and looking for a new way to enjoy it then this is it.

How To Make Spicy Korean Baby Bok Choy Salad Recipe With Step-By-Step Instructions

Incredibly simple, yet wonderfully flavorful, this spicy baby bok choy recipe is a perfect Weight Watchers side dish recipe. Seared in a mouthwatering, spicy sauce, it’s hard to believe this tasty dish is so low-calorie.

This salad is best made with tender, young baby bok choy or Shanghai bok choy.

The vegetable is simply tossed with a spicy, tangy, and sweet dressing that’s full of Korean flavors.

Ingredients

Baby Bok Choy (5 heads), Ends cutoff and stalk separated
Toasted Sesame Seeds (2 tsp)

Dressing Of This Salad

Red Miso Paste Or Doenjang (1 &1/2 tbsp), Korean fermented Soybean Paste
Spicy Korean Chili Seasoning (2 tsp)
Soy Sauce Or Tamari (2 tsp)
Scallion (2 ) thinly sliced
Honey (1 tsp)
Garlic (2 cloves ), finely chopped
Toasted Sesame Oil (2 tsp)

Instructions

In a mixing bowl, combine doenjang (or red miso paste), Spicy Korean Chili Seasoning, Gochujang, soy sauce (or tamari), scallion, honey, garlic, and toasted sesame oil.
Mix well and set aside.
Bring a pot of water to a boil.
Blanch the bok choy for about a minute until the white stalks just begin to wilt.
Drain well and rinse in cold water to stop the bok choy from continuing to cook.
With your hands (wear disposable plastic gloves), gently squeeze out any excess water from the bok choy.
Add them into the mixing bowl, and then using your hands, gently toss them until very well coated.
Sprinkle with toasted sesame seeds and Enjoy!