I have recently taken a real liking to Korean flavours, and this simple Korean style bok choy, known as bok choy namul, has quickly become one of my favourite side dishes. It is light, refreshing, and incredibly quick to make, yet it feels special when served with spicy tofu and a bowl of sticky rice.
Bok choy belongs to the cruciferous vegetable family which includes broccoli, kale, and cabbage. Unlike some of its bitter cousins, bok choy has a naturally mild flavour. The dark green leaves are tender and slightly sweet, while the white stems stay crunchy even after cooking. This contrast in texture makes it the perfect vegetable to take on bold seasoning without losing its own character. In Korean cooking, the word namul refers to simply prepared vegetable dishes, usually seasoned with sesame oil, soy sauce, garlic, and vinegar. The idea is to highlight the natural taste of the vegetable while adding just enough seasoning to make it shine.
This dish is also a powerhouse of nutrition. Bok choy is rich in dietary fibre, both soluble and insoluble, which supports digestive health, helps steady blood sugar, and promotes satiety. Adequate fibre intake is also linked to healthy cholesterol levels and better weight management. Beyond fibre, bok choy is full of antioxidants and micronutrients such as vitamin C for immunity, vitamin A for skin and vision, vitamin K for bone strength, and minerals like manganese and zinc that support overall metabolic health.
What I enjoy most about bok choy namul is its versatility. You can enjoy it warm as a side, serve it at room temperature with other Korean inspired small plates, or make it ahead and keep it in the fridge for a quick weekday meal. Simple, wholesome, and nutrient dense, this is a recipe you will want to return to often.
Bok Choy Namul
Email Share on FacebookIngredients
- 150 g bok choy 2–3 small heads
- 1 tsp sesame oil
- ½ tsp soy sauce or tamari
- ½ tsp rice vinegar
- 1 small garlic clove minced
- Pinch of salt
- Toasted sesame seeds for garnish
Instructions
Step 1
- Bring a pot of water to boil. Add salt and blanch bok choy for 1 minute. Drain and rinse under cold water.
Step 2
- Squeeze out excess water gently and chop into bite-sized pieces.
Step 3
- Whisk sesame oil, soy sauce, rice vinegar, and garlic in a bowl.
Step 4
- Toss bok choy with the dressing and garnish with sesame seeds. Serve warm or chilled.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
I have recently taken a real liking to Korean flavours, and this simple Korean style bok choy, known as bok choy namul, has quickly become one of my favourite side dishes. It is light, refreshing, and incredibly quick to make, yet it feels special when served with spicy tofu and a bowl of sticky rice.
Bok choy belongs to the cruciferous vegetable family which includes broccoli, kale, and cabbage. Unlike some of its bitter cousins, bok choy has a naturally mild flavour. The dark green leaves are tender and slightly sweet, while the white stems stay crunchy even after cooking. This contrast in texture makes it the perfect vegetable to take on bold seasoning without losing its own character. In Korean cooking, the word namul refers to simply prepared vegetable dishes, usually seasoned with sesame oil, soy sauce, garlic, and vinegar. The idea is to highlight the natural taste of the vegetable while adding just enough seasoning to make it shine.
This dish is also a powerhouse of nutrition. Bok choy is rich in dietary fibre, both soluble and insoluble, which supports digestive health, helps steady blood sugar, and promotes satiety. Adequate fibre intake is also linked to healthy cholesterol levels and better weight management. Beyond fibre, bok choy is full of antioxidants and micronutrients such as vitamin C for immunity, vitamin A for skin and vision, vitamin K for bone strength, and minerals like manganese and zinc that support overall metabolic health.
What I enjoy most about bok choy namul is its versatility. You can enjoy it warm as a side, serve it at room temperature with other Korean inspired small plates, or make it ahead and keep it in the fridge for a quick weekday meal. Simple, wholesome, and nutrient dense, this is a recipe you will want to return to often.
Bok Choy Namul
Email Share on FacebookIngredients
- 150 g bok choy 2–3 small heads
- 1 tsp sesame oil
- ½ tsp soy sauce or tamari
- ½ tsp rice vinegar
- 1 small garlic clove minced
- Pinch of salt
- Toasted sesame seeds for garnish
Instructions
Step 1
- Bring a pot of water to boil. Add salt and blanch bok choy for 1 minute. Drain and rinse under cold water.
Step 2
- Squeeze out excess water gently and chop into bite-sized pieces.
Step 3
- Whisk sesame oil, soy sauce, rice vinegar, and garlic in a bowl.
Step 4
- Toss bok choy with the dressing and garnish with sesame seeds. Serve warm or chilled.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
