Crispy Bok Choy and Soybean Paste Salad
Crispy Bok Choy and Soybean Paste Salad
Easy & Simple Side Dish: Bok Choy Salad with Doenjang
This is a bok choy salad seasoned with soybean paste (doenjang) and colorful bell peppers. The crisp texture of the bok choy is wonderful, and it pairs surprisingly well with the savory doenjang! It’s a simple yet flavorful side dish that adds a delightful crunch to your meals.
Main Ingredients- Bok Choy: 1 bunch (about a generous basketful)
- Red Bell Pepper: 40g (approx. 1/4 pepper)
- Yellow Bell Pepper: 40g (approx. 1/4 pepper)
- Coarse Salt: 0.5 Tbsp (for blanching bok choy)
Seasoning Ingredients- Doenjang (Korean Soybean Paste): 1 Tbsp
- Minced Garlic: 2 tsp
- Gochugaru (Korean Chili Flakes): 0.5 Tbsp
- Perilla Oil: 1 Tbsp
- Sesame Seeds (crushed): A pinch
- Salt (fine): A pinch (to taste)
- Doenjang (Korean Soybean Paste): 1 Tbsp
- Minced Garlic: 2 tsp
- Gochugaru (Korean Chili Flakes): 0.5 Tbsp
- Perilla Oil: 1 Tbsp
- Sesame Seeds (crushed): A pinch
- Salt (fine): A pinch (to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make this delicious bok choy and doenjang salad. Starting with fresh vegetables is key to a great dish.
Step 2
Wash the vibrant red and yellow bell peppers thoroughly. Remove the seeds and core, then slice them into thin strips. Slicing them this way ensures they mix well with the bok choy and add both texture and visual appeal.
Step 3
Proper preparation of the bok choy is crucial! Trim just a tiny bit off the very end of the base. This makes it easy to separate the leaves one by one, creating perfectly bite-sized pieces. Remove any outer wilted leaves.
Step 4
Now it’s time to blanch the bok choy. Bring a pot of water to a rolling boil and add 0.5 Tbsp of coarse salt. Carefully add the prepared bok choy and blanch for just 2-3 minutes. Be careful not to overcook, as it will become mushy! Immediately transfer the blanched bok choy to cold water or rinse under running water to cool it down and preserve its crispness.
Step 5
It’s very important to squeeze out as much water as possible from the blanched bok choy. Gather the bok choy in your hands and twist firmly to wring out the excess water. If there’s too much water, the salad can taste diluted.
Step 6
Place the squeezed bok choy and the julienned bell peppers into a large bowl. The colorful mix already looks appetizing!
Step 7
Now, let’s add the flavorful seasoning. Add 1 Tbsp of doenjang, 2 tsp of minced garlic, 0.5 Tbsp of gochugaru, 1 Tbsp of perilla oil for aroma, a pinch of crushed sesame seeds for nuttiness, and a pinch of fine salt to adjust the seasoning. Doenjang can be quite salty, so it’s best to add the fine salt to your taste.
Step 8
Gently mix all the ingredients in the bowl with your hands until the seasoning is evenly distributed among the bok choy and bell peppers. Your crunchy and delicious bok choy and doenjang salad is ready! It’s great served immediately, or you can chill it in the refrigerator for a refreshing treat.
