Ingredients

  • 2 bunches Bok Choy
  • 2 bunches young Cabbage
  • 1 tbsp. Doenjang (Fermented Soybean Paste)
  • 2 tsp. Sesame Oil
  • 1 tsp. Sesame Seeds
Instructions

  1. Trim roots of Bok Choy or cabbage to separate leaves and wash thoroughly
  2. Boil water with salt, and blanch Bok Choy or cabbage for 4 to 5 minutes until white parts turn soft. Remove from pot and shock in cold water.
  3. Drain and squeeze out water, then cut into 2 to 3 inch lengths
  4. Add doenjang, sesame oil, and sesame seeds and mix. Allow to sit for 10-20 minutes before serving to allow flavors to mix.