Ingredients:

  • 1 lb baby bok choy, halved lengthwise
  • 1 tbsp neutral oil
  • 1 tbsp water
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp gochugaru
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp rice vinegar

Instructions:

  1. Wash the baby bok choy thoroughly under cold water and pat completely dry with a paper towel.
  2. In a small bowl, whisk together the soy sauce, sesame oil, gochugaru, brown sugar, garlic, ginger, and rice vinegar until the sugar dissolves.
  3. Heat neutral oil in a wok or heavy-bottomed skillet over medium-high heat until shimmering.
  4. Place bok choy cut-side down in the pan and sear for 2-3 minutes without moving until edges are charred and mahogany-colored.
  5. Pour in the water and cover with a lid for 60 seconds to steam the stems.
  6. Remove the lid, pour the Korean seasoning over the greens, and toss rapidly for 1 minute until the sauce thickens into a glossy glaze.