Spicy Cast Iron Grilled Bok Choy
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 4-6 stalks bok choy, cut into halves lengthwise
  • a few tablespoons olive oil
  • salt and pepper to taste
  • Spicy sauce:
  • 2 cloves garlic, finely chopped
  • 2 tablespoon Korean hot pepper paste (gochujang)
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon toasted sesame seeds
Instructions
  1. Remove any damaged leaves from the outside of the bok choy and cut them in half lengthwise.
  2. Thoroughly clean by putting them in a colander then into the sink filled with water enough to cover the bok choy, by lifting the colander out of the water, the agitate water will help the sand and grit fall to the bottom of the sink. (repeat a few times till there's no more grit in the bottom of the sink).
  3. Pat the bok choy halves dry with a paper tower and set aside.
  4. Drizzle some olive oil and sprinkle with salt, pepper onto the cut sides of the bok choy.
  5. Whisk together garlic, Korean hot pepper paste, soy sauce, sesame oil, sugar, cornstarch, water and sesame seeds in a small bowl and set aside.
  6. Heat a cast iron pan over medium heat until hot, place the bok choy onto the pan cut side down and leave them in place for a few minutes until browned and charred.
  7. Turn them over and carefully pour half cup of water around the pan to help steam the bok choy.
  8. Once the water's boiled out, transfer them to a plate.
  9. Give the sauce mixture in the bowl a good stir and pour it into a small sauce pan, bring to a boil over low heat. Simmer for 1-2 minutes or until the sauce has thickened.
  10. Brush the grilled bok choy with the glaze, serve and enjoy!
Notes
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Recipe by Spice the Plate at https://www.spicetheplate.com/veggie/spicy-cast-iron-grilled-bok-choy/