Gochujang baby bok choy is a spicy sweet little side dish that’s so fast and easy to make. Gochujang sauce is made mainly of chili flakes, fermented soybeans and glutinous rice.
Love spicy bites? Don’t miss our Spicy Peanut Butter Ramen or Spiral Cucumber Salad!
Ingredients
Here’s what you’ll need
- 3 baby bok choy: You can find baby bok choy at nearly any grocery store, often washed and packaged in bags.
- 1/4 cup guangchang sauce: This ingredient is usually in the Asian section of US grocery markets
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 tablespoon olive oil
- Salt and pepper
- Sesame seeds and chives to garnish
How to Make it
Start by blanching the bok choy by placing them in boiling water for one minute, then in an ice bath. This helps preserve the beautiful bright green color. Cut the bok choy in half.
In a small mixing bowl, whisk together the gochujang sauce, the soy sauce, and the honey.
In a skillet heat olive oil on medium high. Using tongs, place the bok choy with the flat side down, coat with the Gochujang mixture, and season with salt and pepper, and sear about 2-3 minutes.
Then flip them, and cook on the other side, about 2 minutes
Looking for an amazing side dish? Try Nutritional Yeast Broccoli or Charred Avocado Guacamole.
Gochujang Baby Bok Choy
Ingredients
- 3 baby bok choy cup
- ¼ cup Gochujang sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- ½ Tablespoon olive oil
- salt and pepper
- Sesame seeds and chives to garnish
Instructions
- Blanche the bok choy by placing them in boiling water for one minute, then in an ice bath. Cut the bok choy in half.
- In a skillet heat olive oil on medium high. Using tongs, place the bok choy face down, coat with the Gochujang mixture, season with salt and pepper, and sear about 2-3 minutes. Flip, and cook on the other side, about 2 minutes.
- Transfer to a serving platter. Top with toasted sesame seeds and chives.