Bok Choy Doenjang Muchim

Steps

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1. 1
   If the bok choy is large, cut it in half. Remove any yellow parts and cut into bite-sized pieces.
   ≈0:46
2. 2
   Bring a pot of water to a vigorous boil.
   ≈1:15
3. 3
   Prepare the seasoning mixture: combine the minced garlic, chopped green onion, doenjang, gochujang, a pinch of sugar, and sesame oil. Mix well.
   ≈1:50
4. 4
   Blanch the bok choy in the boiling water for 1–2 minutes until the stem portion becomes soft and wilted.
   ≈2:38
5. 5
   Immediately transfer the blanched bok choy to cold water to stop the cooking process and preserve the green color.
   ≈3:27
6. 6
   Squeeze out all excess water from the bok choy thoroughly.
   ≈3:52
7. 7
   Mix the squeezed bok choy with the seasoning mixture until well combined.
   ≈4:12
8. 8
   Garnish with sesame seeds and serve.
   ≈4:28