There’s something incredibly satisfying about finding delicious ways to use leftovers. Continuing my exploration with leftover jjajang sauce, I've whipped up another unique dish that transforms simple ingredients into a standout meal.
This is my second creation in the series, where I pair the rich jjajang with fresh bok choy for a dish that’s as nourishing as it is flavorful.
I started by lightly blanching the bok choy to enhance its vibrant color and tender texture. The jjajang sauce, enriched with a dollop of gochujang, laid the foundation for the dish, adding depth and a gentle heat.
Crispy fried onions were folded in, providing a sweet crunch that contrasts beautifully with the robust flavors of the sauces. This combination of textures and tastes not only uses up the leftover sauce but elevates it into something exciting and new.
If you're intrigued by the idea of turning leftovers into a culinary adventure, this jjajang bok choy recipe is perfect for you. It’s a testament to how a few simple ingredients, combined thoughtfully, can create a dish that feels both innovative and comforting.
So, why not join me in this delicious experiment? It's just another way to enjoy cooking, making the most of what you have, and keeping things interesting in the kitchen!
Ingredients:
(Serve 2)
CaiXin / Bok Choy, A Handful
Sea Salt, Pinch
Sesame Oil, 2 TBSP
Jjajang Homemade, 3 Heaping TBSP
Gochujang, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Oyster Sauce, 1 TBSP
Light Soy Sauce, 1 TBSP
Grapeseed / Sunflower / Peanut / Canola Oil, For Frying
Yellow Onion Thinly Sliced, 1
Sesame Seeds, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Directions:
Please visit my "Jjajangmyeon" page for the recipe.
Wash caixin or bok choy thoroughly.
Coarsely slice into shorter lengths.
Heat a sauce pot of water.
Season with salt.
Blanch the caixin or bok choy for about 30 secs or until it turns a brighter shade of green.
Set it aside to drain, reserving some of that blanching liquid.
In a skillet over medium heat, add sesame oil.
Once the oil is heated up, add in the jjajang.
Add in a ladle of that blanching liquid to loosen up the sauce.
Saute until well combined.
Followed by the gochujang.
Remove from heat and transfer to a serving plate.
Once the caixin or bok choy is drained, transfer to a mixing bowl.
Add in toasted sesame oil, oyster and light soy sauce.
Mix until well combined.
Next, add about 1" of oil in a pot over medium high heat.
Add in the onion.
Saute until the onion starts to turn crispy golden brown.
Immediately drain and transfer the fried onion to a plate lined with kitchen paper.
Add about 1/2 of the fried onion to the caixin or bok choy mixture.
Toss until well combined.
Place the caixin or bok choy mixture over the jjajang.
Garnish with more of that fried onion and sesame seeds.
Serve immediately with the rice of your choice.
Nourishing...
Perfect over some rice...
Comentários