Modu Recipes

Yeo Kyung-ok's Bok Choy Bokkeum

A super speedy side dish made by blanching bok choy with its savory roots intact, then quickly stir-frying over high heat with oyster sauce and soy sauce.

🙋 Recommended for

  • ⭐ Those who want to whip up a high-quality side dish in just 10 minutes on a busy evening.
  • ⭐ Those who prefer a Chinese restaurant-style crisp and moist vegetable stir-fry.

Ingredients needed 🛒2 servings

  • 1 pack bok choy
  • 2 shiitake mushrooms
  • 1/2 green onion
  • 3 garlic cloves
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • A little sesame oil
  • Appropriate amount of cooking oil

Recipe 🍳

  1. Chop the green onion, slice the shiitake mushrooms while maintaining their shape, and crush the garlic with the flat side of a knife before roughly chopping it.
  2. Without cutting off the tasty root ends, keep the base intact and halve or quarter (or 6 pieces) the bok choy depending on size.
  3. Add the prepared bok choy and shiitake mushrooms to boiling water, blanch briefly until just tender, then drain and squeeze out excess water.
  4. Heat a pan with cooking oil, add the chopped green onion and minced garlic, and infuse the oil with their aroma.
  5. Once fragrant, add the blanched bok choy and shiitake mushrooms, then immediately add 1 tablespoon soy sauce and 1 tablespoon oyster sauce.
  6. Stir-fry over high heat for exactly 3 seconds, just until the seasonings evenly coat the ingredients.
  7. Just before turning off the heat, drizzle a little sesame oil for extra nuttiness, then transfer to a plate along with any juices.
  1. Quarter the bok choy, keeping the roots intact, and chop the green onion, garlic, and mushrooms.
  2. Briefly blanch the bok choy and mushrooms in boiling water, then drain.
  3. In the green onion-infused oil, add the blanched vegetables, soy sauce, and oyster sauce. Stir-fry quickly over high heat and finish with sesame oil.

Cooking tips 💡

  • The bok choy root is sweet and savory, so don't cut it off; instead, split the base and cook it whole.
  • Blanching the vegetables in boiling water before stir-frying draws out moisture, preventing excess liquid during cooking.
  • Since they're already blanched, don't overheat in the pan; just toss quickly to coat with sauce to keep them crisp.

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Bok choyGreen onionShiitake mushroomsGarlicSoy sauceOyster sauceSesame oil
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