Spicy Bok Choy (Wax Day, 11th of Frost, Year 225)

[neotoma]

Made spicy bok choy (cheonggyeongchae muchim) yesterday, which is basically blanched boy choy with a sauce of soy sauce, sesame oil, rice vinegar, and fermented red chile paste. It's quite tasty!

It also makes a great egg frittata, when sauted with onion. A little kimchi juice mixed with the eggs to spice them up if you're interested.

ETA: Oops, yesterday was Wax Day, the 11th of Frost. Today is Horseradish Day. I misread the calendar. Also, the days are getting a bit weird this month, although next month they are all minerals except for the fives and tens.

Comments

[st_aurafina]

That bok choy sounds so good - I'm looking for sidedishes I can make with little or no garlic and that seems to have some wiggle room depending on the chile paste.

But now I have to wait for bok choy season over here again, darn.

[neotoma]

Most of the Korean recipes I've tried so far have had garlic in them, but I forgot to add it to the bok choy and it was delicious anyway -- the gochujang (fermented chile paste) gives a *lot* of flavor.

You might like to try stuff from Maangchi's website. I'm really intrigued by the tofu pickles, myself.