Soybean Paste Seasoned Bok Choy MuChim

Are you familiar with using soybean paste for Korean side dishes? We usually use soybean paste for cooking a soybean paste soup called “DoenJangGuk”. Soybean paste is one of my favorite flavors for Korean vegetable side dishes. You can simply boil different kinds of leafy vegetables such as Napa cabbage, spinach, Swiss chard, or bok choy and season the cooked veggies with this soybean paste along with a few more Korean flavoring ingredients. Oh my, they are so good. If you are a vegan, this can be a great choice for your Korean meal plan.

Yield: 2 Cups

Short Korean Lesson

• SangWi (상위) = Higher Rank
• HaWi (하위) = Lower Rank

Video Instructions

⏰ The video for this recipe will be started at 1:50.

Main Ingredients:

• 1 lb Bok Choy (8 Cups Water, 1 tsp Salt)
• ¼ Cup Onion
• 2 Tbsp Red Hot Pepper (Optional)

Sauce Ingredients:

• 2 Generous Tbsp Soybean Paste
• 1 Tbsp Green Onion
• 1 tsp Garlic, Minced
• 1 tsp Sesame Seeds
• ¾ tsp Sugar
• ¼ tsp Vinegar

Directions

Get about 1 lb of bok choy and wash it. You can also use baby bok choy or Napa cabbage for this recipe.

Cut the bok choy in half like this.

In 8 cups of boiling water, add 1 tsp of salt to slightly season the bok choy and help retain its color.

Now, put the thick white parts of the bok choy into the boiling water and cook it for 2 minutes on high.

After 2 minutes, add the green leafy parts and cook for another minute.

Meanwhile, chop ¼ cup worth of an onion into about ¼ inch cubes, slice 2 Tbsp of red hot pepper thinly, and then mince 1 tsp of garlic.

When the bok choy is done, take it out of the water.

Immediately rinse it in cold water.

Gently squeeze out the water.

Add the seasoning ingredients such as 2 generous Tbsp soybean paste, 1 tsp minced garlic, 1 Tbsp finely chopped green onion, ¾ tsp sugar, and ¼ tsp vinegar in a mixing bowl. Mix everything together.

Put all the prepared veggies into the soybean paste mixture and then mix everything gently.

For the final touch, sprinkle 1 tsp of sesame seeds before serving.

 

I like to eat this side-dish fresh, so I recommend that you to make it each time you want to eat it – don’t keep it too long in the refrigerator. Enjoy!