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The ingredients needed to make Bok Choy Namul - Korean-Style Salad:
- Get 2 bunches Bok choy
- Get 1 tsp Chicken stock powder
- Get 1/2 tsp Seasoned salt (regular salt is fine)
- Get 1 tbsp Sesame oil
- Prepare 1 White sesame seeds
Instructions to make Bok Choy Namul - Korean-Style Salad:
- Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).
- To parboil, hold the leaves while dipping the base in the pot for 2 to 3 minutes, then immerse the whole bunch, and boil the leaves for 2 minutes.
- Drain, and when slightly cool tear into 4 parts.
- Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.
Today's recipe is another simple side dish (banchan) called Sukju Namul Muchim (숙주나물 무침, Korean style seasoned mung bean sprouts salad). Bok choy is mild in flavor and the stems are lightly sweet and crunchy. It also takes on any flavor it's cooked with, so it's the perfect canvas for these. If you've never tried bok choy, this is a great way to introduce yourself! This has become one of my husband's favorite salad recipes and he's not a huge salad fan.
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