Bok Choy Salad (Bok Choy Muchim)

by MJ

A simple and delicious side dish made with bok choy to make muchim, which refers to tossing or mixing salads with seasonings. 

The bok choy is first blanched in boiling water to get it soft but still be tender crisp. Then it’s mixed together with a spicy, slightly sweet and umami flavored seasoning made with doenjang, gochujang, soy sauce, sesame oil, garlic, green onions and sugar. Other vegetables you can blanch are napa cabbage, broccoli or cauliflower. 

You can also make this dish with raw vegetables such as sliced cucumbers, Korean chili peppers, or bell peppers. This bok choy muchim makes a perfect side to any meal, especially Korean bbq dishes. 

Bok Choy Salad (Bok Choy Muchim)

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1-2 lb baby bok choy, ends trimmed and separated 
  • Garnish: sesame seeds 


  • 1-2 Tablespoons doenjang (soybean paste)
  • 1/2- 1 Tablespoon gochujang ( hot pepper paste) 
  • 1 teaspoon soy sauce 
  • 1-2 teaspoons sesame oil 
  • 1-2 garlic cloves, minced
  • 1 green onion, sliced 
  • 1/2-1 teaspoon sugar or honey 


Bring water to a boil in a pot. Cut off the ends of the bok choy and separate the leaves. 

Blanch the bok choy in the boiling water for about a minute or until the white stalks begin to soften. Drain and rinse in cold water to stop the cooking process. Gently squeeze out the water from the bok choy to remove any excess water and let sit while you make the seasoning. 

In a mixing bowl, mix the seasoning ingredients together. 

Add the bok choy and toss together until coated.  Taste and adjust seasonings to your preference.  Sprinkle some sesame seeds before serving. 


Will keep in the fridge for 2-3 days. 

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