Hi Everyone! Today, I want to introduce you to one of my favorite foods that my sister-in-law makes: bok choy salad. I don’t know why I like it so much. Maybe it’s because of the ingredients: soy sauce, vinegar, green onion, sesame oil, or something else. It has an Asian flavor to it. My sister-in-law uses balsamic vinegar; however, for this recipe, I will use Sempio’s drinking black rice vinegar. The result was even better using the drinking vinegar. Try it someday.
Yield: 2 Quart
Short Korean Lesson
- JaYu (자유) = Freedom
- JaBi (자비) = Mercy
Main Ingredients
Dressing Ingredients
Directions
Mix all the ingredients for the salad dressing in a mixing bowl until the sugar dissolves: ⅓ cup sugar, ¼ cup Sempio drinking black rice vinegar (or balsamic Vinegar), ⅓ cup canola oil, 2 Tbsp soy sauce, 1 Tbsp sesame oil. As I mentioned above, you can use other kinds of vinegar. From my experience, I recommend Sempio’s drinking vinegar or Balsamic vinegar – those work the best for this salad.
Cover the bowl with plastic wrap and chill it in the refrigerator while you are preparing the other ingredients. That will help to make the salad taste better.
Obtain about 6 cups of bok choy (1 lb). Wash it good. I used baby bok choy for this salad, but you can use the normal size.
Chop the bok choy into ½-inch pieces.
Put the chopped bok choy in a plastic bag and chill it in the refrigerator for later.
Finely chop ¼ cup worth of green onions. Chill these in the refrigerator too.
Obtain 1 generous cup of sliced almonds (4 oz).
Obtain 1 pack of Korean ramyeon Noodles. If you cannot get Korean ramyeon noodles, you use 2 packs of the common brand of American instant noodles. (Volume wise, 1 pack of Korean ramyeon is similar with 2 packs the common American instant noodles.) Discard any flavor packs. Smash the noodles into little pieces. You do not want to make them powdery, but you also don’t want to have big chunks in the salad.
Melt 4 Tbsp of salted butter in a pan.
Add the ramen noodles and sliced almonds.
Fry them for 5 minutes, or until golden brown, on medium-high. Keep stirring them to make sure they do not burn.
Add the bok choy, fried noodles, almonds, green onions, and 2 Tbsp of sesame seeds in a large mixing bowl.
Stir the dressing again and then pour it onto the salad.
Toss it together gently.
When you want to impress people, I highly recommend this. It is great party food. It is also easy to make and tastes great. Pour the dressing on it right before serving. (If you take it to a party, keep the dressing separately, and mix it together right before the meal starts.) Enjoy!
Thanks for posting this recipe. The surprise is also welcome news; let me (one of) the first to thank you for this treasure. Best wishes to Bryson and your entire family. Will you be posting any photos of the 100th day celebrations?
Hi John,
You are welcome. wow.. you know 100th day celebration.. hehe That will be this thursday. Time really flies… thanks 🙂
Hi Aeri, may I please ask you an urgent question? I’m making Ojinguh Jut (raw squid side dish) right now, and the recipe said that I should mix the squid with 2 TBS salt and leave it for 40 minutes. It then says that I’m supposed to drain it after and keep it in the fridge overnight.
My question is, when I drain it, should I also rinse the squid with water? Or I should just leave the salt (even when I mix it with sauce)?
Thank you in advance and thank you for all your recipes 🙂
Hi Kelly,
I feel like.. I’d better answer your question now..otherwise..it will be too late..hehe there are different ways to make ojinguh jut.. so you got fresh squid..okay… typically.. you put salt..and keep it in the refrigerator several days.. kind of fermenting process..and later.. you rinse it in water 3 .. 4 times.. and mix with sauce and eat..
another way is.. put salt..and keep short time like yours..and rinse once in water… and then.. add salt.. for seasoning and sauce..and keep in the refrigerator..and eat few days later..
Since I’m not sure about your recipe.. I will say.. rinse the water once..slightly.. so you will not lose all the salt.. and next day… taste it.. if think it’s not salty enough.. add more salt that time when you mix with sauce. thanks 🙂
thank you so much!! :DD both for the quick reply and the helpful answer :))
hi Kelly,
You are very welcome..hehe 🙂
Hi!
Your sister-in-law’s bok choy salad recipe looks delicious, but the link to it isn’t working. Is her blog down? If you could send out the recipe to it, I’d really appreciate it.
Thanks!
Hi Marilyn,
Oh, I’m sorry.. you are right. He blog is down now. I will post the recipe someday. Thanks
update… I reposted it for you..since her blog is no longer available.. thanks 🙂
Aeri,
Could you post yours sister-in-law’s recipes cuz her blog can’t be found. It looks delicious!
Thx!
hi Jully,
I reposted it for you..since her blog is no longer available.. thanks 🙂
I just stumbled upon your website….it is amazing. I am intrigued by many of your recipes. I am going to my local Asian market today to try to find ingredients.
rena
hi rena,
Did you get all the ingredients you wanted ?? hope you did. ^^ Thanks for comment.. please try my recipes.