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Spicy Bok Choy #FarmersMarketWeek

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Here we are on Day Two of the 2018 #FarmersMarketWeek. This online Farmers' Market Week event is co-hosted by Ellen of Family Around the Table with help from Christie at A Kitchen Hoor's Adventures. I love those gals! They are so organized...which means the rest of us can just cook, post, and reap the benefits of this blogging community. Thank you, ladies.

Tuesday #FarmersMarketWeek Recipes
Spicy Bok Choy

Have you ever gone to a Korean restaurant and just marveled at the array of side dishes offered? I do. Every. Single. Time. I mean, I could make an entire meal out of those banchan. Really. If I could order just the banchan as my meal, I would. So, I have experimented to recreate several of my favorite nibbles. While I love oi-muchim (spicy cucumber salad), kongnamul muchim (soybean sprouts salad), and pa muchim (scallion salad), one of my favorites is a spicy bok choy.

This is my version, so it's definitely not traditional. But it's a quick, tasty accompaniment with brown rice and seafood or beef.

Ingredients

  • 5 heads (about 1 lb) organic baby bok choy, ends trimmed and stalks separated
  • sesame seeds for garnish
Dressing

  • 1 1/2 T miso paste (I use red, but yellow works, too)
  • 2 t gochujang (Korean red chili paste)
  • 1 t soy sauce or gluten-free tamari
  • 1 t honey
  • 1-2 cloves of garlic, peeled and pressed
  • 2 t toasted sesame oil


Procedure
In a mixing bowl, combine miso paste, gochujang, soy sauce, honey, garlic, and toasted sesame oil. Whisk together and set aside.

Bring a pot of water to a boil. Blanch the bok choy 1 to 2 minutes, just until the stalks just begin to wilt. Drain well and rinse in cold water.

Add the bok choy to the mixing bowl and gently toss until very well coated. Sprinkle with sesame seeds and serve immediately.
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Comments

  1. A Day in the Life on the FarmAugust 7, 2018 at 4:46 AM

    OH, I still have some miso paste in my fridge from the KMP challenge using it. I wonder if it is still good? Do you know the shelf life on it?

    ReplyDelete
    Replies
    1. Camilla M. MannAugust 7, 2018 at 6:24 AM

      As long as it's in the fridge, It think it's fine. I've had some miso for months and still use it.

      Delete
  2. KarenAugust 7, 2018 at 6:39 PM

    This looks delicious! I need to experiment with miso! Look at you double posting!

    ReplyDelete

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