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!”

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Ingredients

  • 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

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Directions

  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)

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36 Comments:

  1. divinekitten joined 10/15 & has 3 comments

    Made this today as a side dish to the Bulgogi and Ssamjang I made today using your recipes and they turned out awesome!

    I love your recipes as they are all very tasty. Thanks so much for sharing your recipes!

  2. Sara Alice joined 7/15 & has 8 comments

    I made it and it came out really good, I will definitely make it again. TASTY!!!


    See full size image

  3. yeyewynes Singapore joined 3/14 & has 7 comments

    I tried this tonight and its so easy to do and very delicious … and my family loved it! Thank you maangchi for sharing this recipes and more power! Will try the Eggplant sidedish
    Gaji-namul 가지나물 next! More power!

  4. pattified joined 3/15 & has 1 comment

    i sooo love this recipe.me and my friend we’re avid fans of korean cooking nd of Maangchi!…i will absolutely use this recipe again! thanks maangchi!

  5. gullahgirl2004 Pennsylvania joined 10/11 & has 3 comments

    Dear Maangchi,
    I made your receipe for the bok choy seasoned with soybean paste. I was soooo gooood!!! Then I made the soft tofu stew all I can say is THANK YOU!!!! *SMOOCHES*
    I am ashamed to say that my Husband and I had it for lunch while our kids were at school….hehehe our little secret!!

  6. uyanga308 Ulaanbaatar joined 1/15 & has 2 comments

    Hello i really like your recipes. I just google for korean recipes and the one i always like is yours. I want to open a blog in Mongolian to share my cooking and my experience with a baby. Can i translate your recipes and share it with people who do not know english? Everytime i get a recipe from you i will leave your link just in case they want to see the video

  7. kmom Los Angeles joined 1/15 & has 3 comments

    Thank you for this recipe. Even my son who claims to hate vegetables loved it and asked for seconds.

  8. Elana0 Brooklyn NY joined 1/15 & has 1 comment

    Maangchi I made this recipe but I used miso paste instead of doenjang. Do you think the taste is very different from yours made with doenjang?

    Also, I squeezed out a lot of water but when I was eating this bok choy, a lot of water comes out when I chew it. Is that normal or should I have squeezed more water out?

    Thanks!!

    (here are my photos of this recipe: http://imgur.com/a/mCKUL)

  9. Luckychinowow New Jersey joined 1/15 & has 3 comments

    I love this recipe, as a vegetarian it brought flavor to the meal and paired well with rice. I used baby bok choy as I couldn’t find the big version. It was still very good and I made this twice! Thanks so much maangchi!

  10. Romaxfer Arizona joined 1/15 & has 1 comment

    I tried this recipe and it was delicious. However, how long is it good for in the fridge?

  11. jaylivg Houston joined 7/10 & has 107 comments

    I love bok choy , the sauce looks so yummy !! I supposed if i used napa cabbage , i have to go through the same method ? just blanch it and squeeze like bok choy ? My family loves bok choy , and i usually just sauteed the bok choy with garlic and onion , i think this is a great alternative in serving bok choy . Thanks Maangchi !

  12. stonefly Olympia WA joined 11/11 & has 60 comments

    Oh my goodness, this is good! It is amazing: complex flavors, great texture. Wow – a home run and touchdown in one. Great recipe, Maangchi!

  13. Rose88 Canada joined 12/14 & has 1 comment

    Hi, where did your mom buy that rice cooker? I want one

  14. Kumar Canada joined 10/14 & has 3 comments

    this one looks easy. I will try it :)

  15. cs.gonzalez Chicago joined 12/14 & has 1 comment

    안녕하세요 마앙치!
    I love trying out your recipes :) Today I made a whole meal with 청경채 된장무침, 육개장, 파전, and 호떡 for dessert. Everything was really delicious!

    감사합니다 :)

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