I call this dish Korean Bok Choy. Because it is a recipe that cooks baby bok choy in a wok with a wonderful Korean sauce I call “Gochu Sauce.” This sauce is also used for Korean cucumbers and Korean chicken fillets. It’s incredibly easy too; just combine the ingredients together for the Gochu Sauce. Stir-fry the bok choy for a minute, add the Gochu sauce, and continue to cook for 2-3 minutes. Serve right away. It makes for an excellent side dish with a main protein for the main course or to top ramen bowls. Be careful here because if you bite down on a particular juicy one and those juices hit the back of your throat, it’s going to choke you. So good though.
Ingredients for Korean Bok Choy
Bok Choy, Neutral Oil, Gochu Sauce (Soy Sauce, Rice Vinegar, Gochugaru Chili Flakes, Sugar, Sesame Oil, Mirin, Green Onions, Garlic, Ginger, and Wasabi).
Bok Choy
Any kind of bok choy can be used. Like Shanghai, as used in this recipe, or baby bok choy and other types of bok choy. With small bok choy, like the Shanghai, slice these in half, and with larger (medium-sized) bok choy, quarter them. With big bok choy, chop the stem off and separate into individual leaves, then wash well.
If crisper leaves are desired. Chop off the green leafy sections and keep them separate. Toss into the wok to stir fry briefly. Right before removing from heat in order to keep them crisper.
Korean Gochu Sauce
The Korean Gochu Sauce is a sauce that is used to make Korean cucumbers. It is also used for Korean chicken fillets and, right here, for Korean bok choy stir-fry. It’s the same sauce shared across all of these recipes. It’s simple enough to put together too; just combine the ingredients together and mix.
How to stir-fry Bok Choy
Bok choy only takes about 3 minutes to stir-fry, depending on size. The top leafy greens cook up really fast. In some cases, especially with large bok choy. You may want to slice these off to toss into the wok at the very end for crisper greens.
- Wok over max heat with a bit of oil to coat the wok.
- Add the bok choy to stir-fry for 1 minute.
- Add the Gochu sauce. Continue to stir-fry for 2-3 more minutes, or until the bok choy is softened to your liking.
Ramen
Use Korean bok choy to top ramen bowls.
Korean Chicken Fillets
These Korean bok choy can be served with Korean chicken fillets as a side.
Ingredients
- 12 Shanghai Bok Choy
- As Needed Neutral Oil - to coat the pan
Korean Gochu Sauce
- 2 Tbl Soy Sauce & Rice Vinegar - each
- 1 Tbl Gochugaru Chili Flakes & Sugar - each
- 1/2 Tbl Sesame Oil & Mirin - each
- 1 Stalk Green Onions - Chopped
- 2 Cloves Garlic - Minced
- 1/8 tsp Ginger Powder & Wasabi
Instructions
- Preparation: Chop the roots off or leave them on and slice the bok choy in half. Wash the bok choy and set aside to drain. Meanwhile, combine all the ingredients for the gochu sauce into a bowl and mix.
- Stir Fry: Heat a wok up over max heat and let it get hot. Add oil and swirl it around the wok, then empty it out into a heatproof pot. Just enough oil to coat the pan. Add the bok choy and cook while mixing for about a minute. It should reduce in size. Add the Gochu sauce and continue to cook until tender, about 2-3 minutes or until tender to your liking. Serve right away.
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