Bok choy gochujang braise
bok choy 200g makes 2 servings of gochujang Korean chili paste braised dish. Separate stems and leaves and cook to maintain texture.
Ingredients
How to cook
- For bok choy, remove wilted leaves and tough stems, and prepare 200 g of washed weight. Separate stems from the leaves and cut into 3 cm lengths.
- Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
- Put onion and bok choy into cooking pot and pour in the seasoning sauce.
- When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
- Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.
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