Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).
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.
Drain, and when slightly cool tear into 4 parts.
Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.
Story Behind this Recipe
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) Recipe ID: 1531640 Daikon Namul (Korean-Style Salad) Recipe ID: 1308507
The time it takes to parboil the boy choy may vary depending on the amount.