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.
Servings: 4
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.