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.
Ingredients needed 2 servings
Recipe
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.
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.
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