serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 bunches bok choy
- 8 g finely chopped garlic
- 2 tsp soy sauce
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
- 3 tsp doenjang (Korean miso, 된장)
Instructions
- Bring a large saucepan of salted water to the boil and prepare a large bowl of salted iced water. Blanch the bok choy for 1 minute, slowly lowering in the bok choy stem first, allowing the stem to cook before the bok choy leaves. Use tongs to refresh the bok choy in the iced water.
- Drain the bok choy and squeeze out any excess water, then combine in a large bowl with the garlic, soy sauce, sesame oil and sesame seeds. Mix gently with your hands. Once well combined, add the doenjang to the bowl and use your hands to massage into the bok choy, ensuring it is evenly distributed and no lumps remain.
- This can be served immediately or kept in an airtight container in the refrigerator for up to 5 days.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
