Bok choy seasoned with soybean paste

Cheonggyeongchae doenjang-muchim 청경채 된장무침

Today I’m going to show you a simple and authentic Korean side dish made with bok choy. Bok choy is easily available at many grocery stores in the USA, although in Korea I would use napa cabbage or sweet potato stems instead.

When bok choy is blanched and then seasoned with this tremendously delicious seasoning mix, it’s soft, juicy, a little cripsy, and takes on a sweet, salty, pungent doenjang flavor. Whenever I taste it, I can’t help but say: “Umm~ delicious delicious!”



  • 1 pound bok choy
  • 1 garlic clove, minced
  • 1 green onion, minced
  • 2 tablespoons doenjang (fermented soybean paste)
  • 2 teaspoons gochujang (hot pepper paste)
  • a pinch of sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds



  1. Cut off the ends of each bunch of bok choy and separate the leaves from the stalks. Cut into bite size pieces.
  2. Bring a large pot of water into a boil. Blanch the bok choy for about 1 or 2 minutes until the white stems soften.
    Bok Choy muchim (청경채무침)
  3. Strain and rinse in cold water to remove any dirt and stop them from cooking. Strain.Bok Choy muchim (청경채무침)
  4. Combine garlic, green onion, doenjang, gochujang, sugar, and sesame oil in a bowl and mix it with a wooden spoon.
  5. Squeeze out the bok choy to remove excess water and add to the bowl. Mix it well by hand.
  6. Sprinkle with crispy sesame seeds and serve immediately as a side dish for rice. You can refrigerate it up to 2 days.

seasoning mixtureBok Choy muchim (청경채무침)Bok Choy muchim (청경채무침)



  1. Ddell Philippines joined 6/17 & has 1 comment

    Tried this recipe tonight. I substituted sugar to honey instead… this dish is so addicting. :) thanks maangchi for sharing this :) i love your recipes started trying to mAke every side dish you post :)

  2. Juan el cocinero Arlington Heights, IL joined 3/13 & has 1 comment

    I made this today and it was awesome! I didn’t change a thing.

    My wife can be iffy on some of the Korean recipes I make, but not this one. All gone.

    Thank you Maangchi!

  3. jaeelle California joined 5/17 & has 1 comment


    Do you have the kimchi version of the bok choy recipe? Tried it recently and it was soooooo delicious. I really want to try to re-create. Going to do this one as well. Thank you!!!

  4. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    I know this sounds absolutely crazy… but….

    My mom gave me a some canned green beans she got on sale because she had too much to use. I normally cannot stand canned vegetables of any kind but decided to make green bean doenjang muchim. I just drained 2 cans of green beans. I didnt cook them. I used this recipe, but with 1 TBSP rice syrup instead of the pinch of sugar. I also used more sesame oil and more toasted sesame seeds than this recipe called for because I love them…

    Talk about delicious! It reminded me of asparagus when prepared this way. I’m thinking of other things to make doenjang muchim with… Thanks Mom! And Maangchi! LOL!

  5. Mwcho123 Houston joined 1/17 & has 2 comments

    Thank you so much for another great recipe! I have married into a Korean family and I was so intimidated to try to cook Korean food because it always seemed so complicated. However, your videos and instructions have made me adventurous! My husband is so happy to see food from his childhood and my in laws can’t wait to visit to see what I have whipped up!

    I made this tonight and it was simply delicious. I had to stop myself from “tasting” the whole bowl before dinner! Yum!

    • Maangchi New York City joined 8/08 & has 11,358 comments

      “My husband is so happy to see food from his childhood and my in laws can’t wait to visit to see what I have whipped up!” I’m sure your in laws will be very proud of you when they taste your dishes!

  6. SleepyPanda San Francisco, California joined 9/16 & has 5 comments

    I’ve been wanting to try this bok choy since forever. The way you make it looks so delicious. In my area, we don’t have many Korean grocery stores here. There’s maybe one or two, but there isn’t a Korean supermarket near here. Did you get the bok choy from a Korean grocery store, or did you buy it from a regular grocery store? My mom and I (I’ve been bugging her about the bok choy for weeks) went to our regular supermarket, and they had the bok choy, but it was white and green, instead of all green – like yours. Please help me! D: I really want to make your side dishes; they look so yummy! Like the 김치순두부찌개, 시금치나물, and the 청경채 된장무침. Having them altogether would be absolutely fantastic! Please give me any suggestions! Do I need to go to a Korean supermarket, or do regular grocery stores sell it? I’m dying to know! 고맙습니다!


    • SleepyPanda San Francisco, California joined 9/16 & has 5 comments

      And also, I just wanted to say thank you for cooking for us. I’m not one to eat vegetables (I’m a very picky eater), but you’ve encouraged me to eat more, and I thank you for that. You’re a wonderful and magnificent cook, Maangchi, and I couldn’t ask for a better chef. <3

      감사합니다… = D

  7. kopciuszek uk joined 2/16 & has 1 comment

    These are sweet purple potatoes cooked steamed, baked eel and your salad perfect fit for this dish.
    Made this today , I love your recipes as they are all very tasty. Thanks so much for sharing your recipes!Can you share the recipes for purple sweet potatoes, I love to eat them.

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