Bok Choy Namul - Korean-Style Salad
cookpad.japan @cookpad_jp
I wanted to use up leftover bok choy in one go, so I made namul using our standard seasoning.
For similar recipes, see:
Celery ☆ Namul (Korean-Style Salad)Daikon Namul (Korean-Style Salad)The time it takes to parboil the boy choy may vary depending on the amount. Recipe by Rapipapi
Bok Choy Namul - Korean-Style Salad
I wanted to use up leftover bok choy in one go, so I made namul using our standard seasoning.
For similar recipes, see:
Celery ☆ Namul (Korean-Style Salad)Daikon Namul (Korean-Style Salad)The time it takes to parboil the boy choy may vary depending on the amount. Recipe by Rapipapi
Cooking Instructions
- 1
Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).
- 2
To parboil, hold the leaves while dipping the base in the pot for 2 to 3 minutes, then immerse the whole bunch, and boil the leaves for 2 minutes.
- 3
Drain, and when slightly cool tear into 4 parts.
- 4
Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.
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