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Cheonggyeongchae Doenjang Muchim (Seasoned Bok Choy with Soybean Paste)

Coût $5, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 3 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 🥬 150g bok choy
    • 🧅 2 green onions

  • Seasonings

    • 1 tbsp doenjang or ssamjang
    • 🧄 1/2 tbsp minced garlic
    • 1/2 tbsp red pepper flakes
    • 🍬 1/3 tbsp sugar
    • 1 tbsp plum extract
    • 1 tbsp perilla oil
    • 🌰 1/2 tbsp sesame seeds

ÉTAPES

1

Separate the bok choy leaves and wash them thoroughly.

2

Boil water, add a pinch of salt, and blanch the bok choy for 30 seconds to 1 minute.

3

Rinse the blanched bok choy under cold water and drain well.

4

Cut the bok choy into bite-sized pieces and place them in a bowl. Add doenjang, red pepper flakes, plum extract, sugar, and perilla oil.

5

Add sesame seeds and chopped green onions, then mix again to combine.

6

Serve immediately or let it sit for a few minutes to allow the flavors to meld.

NUTRIMENTS

Par portion

🔥

80

Calories

  • 3g
    Protéines
  • 8g
    Glucides
  • 4g
    Graisses

💡 Astuces

Use fresh bok choy for the best texture and flavor.If you don't have perilla oil, sesame oil can be used as a substitute.This dish can be stored in the refrigerator for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.