Korean Seasoned Choi Sum

Crunchy stems and melting leaves, coated in a dark, oily sauce. Garlic and sesame dominate, followed by the dry heat of the chili.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 146
• Protein: 5 g
• Carbs: 17 g
• Fat: 7 g

Ingredients

• 500 g Bok choy ( cleaned and trimmed )
• 2 piece Garlic ( finely minced )
• 2 tbsp Korean soy sauce
• 1 tsp White sugar
• 1 tbsp gochugaru
• 1 tbsp Sesame oil
• 1 tbsp sesame seeds ( toasted )
• 1 pinch Fleur de sel
• 500 g Choi Sum ( washed and trimmed )

Instructions

1. Blanch the vegetable

   Plunge the choi-sum (or pak-choi) stems into salted boiling water first. After 30 seconds, submerge the leaves. Remove as soon as the green becomes bright and the stem softens slightly but remains firm to the bite.

2. Cool and press

   Throw the vegetables into a large volume of ice water to stop the cooking. Once cold, squeeze the vegetable firmly between your hands to extract as much water as possible. This is the key step to avoid a diluted sauce.

3. Prepare the seasoning

   In a mixing bowl, combine the minced garlic, soy sauce, sugar, gochugaru, and sesame oil. Stir until the sugar is dissolved and the oil is well incorporated.

4. Bind the dish

   Add the squeezed vegetable to the bowl. Mix by hand to separate the stems and coat them with sauce. Finish with sesame seeds for crunch.

Chef's tips

• Do not skip the manual squeezing; it is what allows the sauce to stick to the vegetable.
• The green should stay vibrant: if it's grayish, you've overcooked it.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Do not freeze.