Korean Seasoned Choi Sum
Ingredients
- 500 gBok choy (cleaned and trimmed)
- 2 pcGarlic (finely minced)
- 2 tbspKorean soy sauce
- 1 tspWhite sugar
- 1 tbspgochugaru
- 1 tbspSesame oil
- 1 tbspsesame seeds (toasted)
- 1 pinchFleur de sel
- 500 gChoi Sum (washed and trimmed)
Method
Crunchy stems and melting leaves, coated in a dark, oily sauce. Garlic and sesame dominate, followed by the dry heat of the chili.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Do not freeze.
