Korean Spicy Baby Bok Choy 韩式辣酱小白菜/奶白

After stocking my fridge with gochujang, there was a new-found motivation to create other Korean dishes in addition to bibimbap, then banchan came to mind.

These Korean sides-cum-appetizers including Korean Chilled Tofu and Korean Spicy Tofu, are not difficult to prepare, and complement very well with rice or noodles. With the right ingredients to "marinate" and flavor the vegetables, things look all set.

There came an opportunity to channel this urge of preparing banchan when there was some Nai Bai (also known as White-Stem Baby Bok Choy, a variant of Bok Choy) leftover from making soups and stir-fries. A kimchi-style Nai Bai it shall be as I have seen baby Bok Choy kimchi working out well over at LCOM.

Well, not all banchan need to be spicy e.g try making this non-spicy Sesame Broccoli or Sesame Edible Chrysanthemum (Shungiku).

As I did not have Korean red pepper powder and had gochujang instead (which also happens to be a blend of red pepper powder, salt), I adapted the marinating of gochujang-based sauce from Featsoffeasts.com using gochujang, organic light soy sauce, toasted sesame oil, brown sugar and organic apple cider vinegar.

Korean Spicy Baby Bok Choy 奶白/小白菜拌韩式辣酱

Ingredients Bunch of White-Stem Bok Choy, or Baby Bok Choy
[Sauce]: 2 tbsp gochujang, 1 tsp organic light soy sauce, 1tsp toasted sesame oil, 1/2tsp brown sugar and 1 tbsp organic apple cider vinegar.

Directions: Prepare the sauce and set aside. Blanch the vegetables. Drain away water, and squeeze the vegetables dry to remove excess moisture. When the vegetables have cooled down a bit, mix in the sauce with the vegetables to "marinate and season".

The sauce was well-balanced with spice from the gochujang, saltiness from the soy sauce, sweetness from the brown sugar, acid from the vinegar and notes of toasted sesame fragrance.


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