Pan-Seared Bok Choi with Korean-Style Namul
A simple and flavorful side dish featuring pan-seared bok choi with a spicy, fermented Korean-style namul.
Ingredients
- ●2 bunches Bok Choiseparate leaves from stems
- ●1/4 teaspoon lightly crushed Korean chili flakes (gochugaru)adjust to taste
- ●2 tablespoons sesame oilfor pan-searing
- ●1 cup namul (Korean-style fermented bean sprouts)store-bought or homemade
- ●2 cloves garlicminced
- ●1/4 cup green onionsthinly sliced
Instructions
- 1
1. Cut the bok choi into bite-sized pieces, separating the leaves and stems.
- 2
2. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- 3
3. Add the bok choi stems to the skillet and cook, stirring occasionally, until tender and lightly browned, about 3-4 minutes.
- 4
4. Add the bok choi leaves to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
- 5
5. In a small bowl, mix together the namul, garlic, and a pinch of salt.
- 6
6. Add the namul mixture to the skillet with the bok choi and stir to combine.
- 7
7. Cook for an additional 1-2 minutes, until the flavors have melded together.
- 8
8. Taste and adjust the seasoning with salt and gochugaru as needed.
- 9
9. Transfer the bok choi to a serving dish and garnish with thinly sliced green onions.
- 10
10. Serve immediately and enjoy!