Chinese Cuisine Witch's Gongsimchae Bokkeum
A crunchy stir-fried water spinach dish quickly cooked over high heat with the flavors of minced meat and garlic.
Ingredients needed 1 servings
Recipe
Cooking tips
- Since the stems and leaves cook at different rates, add the stems first and stir-fry.
- The starch slurry helps thicken the dish without creating excess liquid, so use only a small amount.
- If the leaves are stir-fried too long, they lose their texture, so cook them only until just wilted.
Recommended for
- Those looking for a quick and easy side dish for rice.
- Those who want to enjoy hotel-style Chinese cuisine at home.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Sung Si Kyung's Stir-fried Morning Glory
- Baek Jong-won's Stir-fried Water Spinach
- Aha Bujang's Stir-fried Morning Glory
- Striker Chef's Lamb Ribs Stir-fried with Water Morning Glory
- Lee Yeon-bok's Super Simple Water Spinach Muchim
- Striker Chef's Sea Urchin and Morning Glory Bibimmyeon
- Lee Yeon-bok's Stir-fried Bok Choy
- Aha Bujang's Chinese-Style Stir-Fried Shredded Potatoes
- Yeo Kyung-rae's Green Cabbage Stir-Fry
- Yeo Kyung-rae's Stir-Fried Green Mustard Greens
