Prepare the bok choy. Use 7 pieces from one pack.

Cut off the stem ends and wash the bok choy thoroughly. If the leaves are too large, slice them lengthwise.

Blanch the bok choy for 1 minute. Avoid overcooking to prevent sogginess.

Immediately rinse the blanched bok choy in cold water and squeeze out the excess water.

Mix the bok choy with the seasoning: 1/2 tbsp miso paste, 1/2 tbsp sesame oil, 1/2 tbsp minced garlic, 1/2 tbsp sesame seeds, and 2 pinches of salt.