Lee Yeon-bok's Saesong-i Cheonggyeongchae Bokkeum
A super affordable side dish made by stir-frying chewy king oyster mushrooms and crunchy baby bok choy in oyster sauce, thickened with starch water.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not over-blanch the baby bok choy or it will lose its crunch. Once it wilts slightly in the boiling water, drain immediately for the best texture.
- When serving as a side dish or over rice, 1.5 tbsp of oyster sauce is appropriate. If enjoying as a light snack or a simple dish by itself, you can reduce to 1 tbsp. You can also substitute cabbage for the baby bok choy.
Recommended for
- Those who want to make an elegant Chinese-style side dish with inexpensive ingredients.
- Those looking for a moist and thick sauce to mix with rice.
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
- Lee Yeon-bok's Stir-fried Bok Choy
- Maeil Matna Egg Bok Choy Stir-fry
- Yeo Kyung-ok's Sichuan-Style Chinese Cabbage Stir-Fry
- Yeo Kyung-rae's Green Cabbage Stir-Fry
- Yeo Kyung-rae's Stir-Fried Green Mustard Greens
- Sung Si-kyung's Chinese-Style Bok Choy Stir-Fry
- Yeo Kyung-ok's Bok Choy Bokkeum
- Seungwoo Dad's Oyster Sauce Pork Ribs and Baby Bok Choy Stir-fry
- This Man's Cook's Green Onion Beef Stir-Fry
- Seonkyoung Longest's Garlic Stir-Fried Bok Choy
