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-calories.
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.
- 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)
- 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!