Bok Choy Namul - Korean-Style Salad

Bok Choy Namul - Korean-Style Salad

My kid loves namul. He can eat a whole bunch by himself!

Ingredients: 4 servings

Bok choy
2 bunches
Chicken stock powder
1 teaspoon
Seasoned salt (regular salt is fine)
about 1/2 teaspoon (to taste)
Sesame oil
1 tablespoon
White sesame seeds
to taste


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.

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