Bok choy salad with soy sauce is the perfect combination of the rich flavor of fermented soybeans and the cool taste of bok choy. This is a dish that is not only aesthetically appealing but also very healthy.
Bok Choy, also known as bok choy, is a cruciferous vegetable, rich in vitamin C, vitamin K and antioxidants, helping to increase resistance and support digestion. When combined with soybean sauce - a traditional Korean spice, this salad will bring interesting experiences to family meals on the weekend.
To make bok choy salad with soy sauce, prepare ingredients including 5 bok choy plants, roasted sesame seeds, 60g fermented soybeans, 10g Korean chili powder, 10g Korean chili sauce (Gochujang), 5ml soy sauce , 1 green onion, 5ml honey, 2 cloves of garlic, 10ml sesame oil and some other basic spices.
Once you have prepared all the above ingredients, housewives should proceed to make soybean sauce. In a large bowl, combine fermented soybeans, Korean chili powder, Korean chili sauce, soy sauce, sliced green onions, honey, minced garlic, and toasted sesame oil.
Mix the ingredients well until the mixture is well combined. This is the important sauce to create the deliciousness of the salad with a harmonious combination of rich, mildly spicy and sweet taste.
Boil a pot of water, then blanch the bok choy for about 1 minute. The goal is to soften the white stem of the cabbage without losing its natural crunch and sweetness.
After blanching, take the bok choy out and immediately soak it in cold water to keep its green color. Then, use your hands to gently squeeze the bok choy to remove excess water to help it stay crispy and not soaked in water.
Put the drained bok choy into the bowl of soybean sauce and gently mix with your hands so that the bok choy absorbs the spices evenly. Using your hands to mix will help the spices soak into the cabbage leaves. Then sprinkle roasted sesame on top to add a rich flavor.
