Korean Bok Choy Recipe. Web remove stems from bok choy and discard. Cut into bite size pieces.
KoreanStyle Bok Choy (Bok Choy Namul) KimchiChick
Bring 8 cups of water + ½ tsp salt to rolling. Bring a large pot of water into a boil. Web remove stems from bok choy and discard. Blanch the bok choy for about 1 or 2. Web ingredients you need for bok choy namul: Web directions cut off the ends of each bunch of bok choy and separate the leaves from the stalks. Cut into bite size pieces. For short ones, like the pictured baby bok choy, just trim the base and separate. Make a cornstarch slurry by combining the soy sauce, sesame oil, sugar, cornstarch, and water together and set aside.
Cut into bite size pieces. Web remove stems from bok choy and discard. Bring 8 cups of water + ½ tsp salt to rolling. Web ingredients you need for bok choy namul: Web directions cut off the ends of each bunch of bok choy and separate the leaves from the stalks. Bring a large pot of water into a boil. Make a cornstarch slurry by combining the soy sauce, sesame oil, sugar, cornstarch, and water together and set aside. Cut into bite size pieces. Blanch the bok choy for about 1 or 2. For short ones, like the pictured baby bok choy, just trim the base and separate.
