Crisp Bok Choy Salad (Namul): Quick & Healthy Side Dish
Crisp Bok Choy Salad (Namul): Quick & Healthy Side Dish
A Refreshing and Crunchy Bok Choy Side Dish Recipe
Today, we’re sharing a recipe for ‘Bok Choy Muchim’ (seasoned bok choy), a simple and healthy side dish that anyone can easily make! It’s wonderfully crisp and refreshing, like a salad, with simple seasonings. It’s perfect as a side for meat dishes or as a light, palate-cleansing option when you’re not feeling very hungry. Enjoy a delicious meal with this recipe that highlights the natural freshness of bok choy!
Main Ingredients- Bok Choy 120g
- Carrot, a small amount
- Green Onion, a small amount
Blanching & Washing- Salt 1 tsp (for blanching)
- Vinegar 1 Tbsp (for washing)
Seasoning- Minced Garlic 0.5 Tbsp
- Fish Sauce 1 Tbsp (or Soy Sauce for soup)
- Plum Extract 1 Tbsp
- Toasted Sesame Seeds, a pinch
- Sesame Oil, a drizzle (for finishing)
- Salt 1 tsp (for blanching)
- Vinegar 1 Tbsp (for washing)
Seasoning- Minced Garlic 0.5 Tbsp
- Fish Sauce 1 Tbsp (or Soy Sauce for soup)
- Plum Extract 1 Tbsp
- Toasted Sesame Seeds, a pinch
- Sesame Oil, a drizzle (for finishing)
Cooking Instructions
Step 1
This recipe was made about a month ago. The bok choy was still quite young then, but I was eager to eat it, so I thinned it out and used it. (Tip: Using slightly younger bok choy can give you an even more tender and crisp texture.)
Step 2
Since dirt and debris can get trapped between the leaves of bok choy, trim the root end and wash it thoroughly under running water multiple times. Gently spread the leaves apart as you wash to ensure they are clean. (Tip: You can also blanch the bok choy first and then rinse it.) Bring a pot of water to a rolling boil, add 1 tsp of salt, and submerge the bok choy root-first. Flip it over after a few seconds and blanch for about 10 seconds. Be careful not to overcook it, as it will become mushy. Immediately remove it and rinse under cold running water to stop the cooking and cool it down. Drain it well in a colander; thorough draining is key to prevent a watery dish.
Step 3
Once the bok choy is drained, cut it into bite-sized pieces (about 3-4 cm long). Thinly julienne the carrot to a similar thickness. (Tip: Adding carrot not only adds a nice color but also contributes to a pleasant crunch.)
Step 4
In a large bowl, combine the prepared bok choy and julienned carrots. Add 0.5 Tbsp of minced garlic and 1 Tbsp of fish sauce. If you don’t have fish sauce, you can substitute it with soy sauce for soup. (Tip: Fish sauce adds a nice umami depth.)
Step 5
For a touch of sweetness and freshness, add 1 Tbsp of plum extract and a pinch of toasted sesame seeds. (Tip: I forgot to add it this time, but finely chopped green onion would also be a nice addition for extra flavor.) Gently toss all the ingredients together. Finish with a small drizzle of sesame oil and toss once more lightly. Your delicious Bok Choy Muchim is ready!
Step 6
This amount is perfect for serving one meal. The refreshing and crisp bok choy muchim is not only a great side dish for rice but also an excellent light alternative to a salad.
Step 7
(Tip: Using soy sauce for soup or salt will result in a cleaner, more traditional namul flavor. Using fish sauce adds a savory depth that’s different from oyster sauce stir-fries.)
Step 8
Bok choy is often stir-fried with oyster sauce, which is also delicious with its robust flavor. However, by seasoning it lightly to bring out the natural taste of the ingredients, this simple side dish is not only visually appealing with its vibrant green color but also tastes wonderfully fresh. It makes a great salad alternative!
