Bok Choy doenjang muchim ( )
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Date: 2020-08-19
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Comments and reviews: 8
human
This is a bit of an off topic rant, but I love the beauty, healthfulness, tradition, and ceremony of food in other countries. I wish we had a stronger food culture here in the US. American cuisine is more or less a combination of many different cuisines from around the world with some unique American additions. I could be okay with that, but what saddens me is how so few people regularly cook anymore, and how the American lifestyle doesn't allow for the same appreciation of food. Instead we live on mostly processed garbage, which we eat standing up or in our cars.
Food is meant to nourish the body, but just as importantly, the mind. The value of food and the tradition of social connectivity through lesiurely sharing meals with others, are being lost.
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This is a bit of an off topic rant, but I love the beauty, healthfulness, tradition, and ceremony of food in other countries. I wish we had a stronger food culture here in the US. American cuisine is more or less a combination of many different cuisines from around the world with some unique American additions. I could be okay with that, but what saddens me is how so few people regularly cook anymore, and how the American lifestyle doesn't allow for the same appreciation of food. Instead we live on mostly processed garbage, which we eat standing up or in our cars.
Food is meant to nourish the body, but just as importantly, the mind. The value of food and the tradition of social connectivity through lesiurely sharing meals with others, are being lost.
reply
Rivart
I don't cook my Bok Choy the same way as yours. Here is how I do: first: I don't wait to boil it before I wash it to get it clean. I wash it first to get it clean before, then, I put it in the boilled water. Second: when the bok choy ys out of the boilled water, I don't press it in my hand at all, because I want to keep all its vitamin. I just put the boilled bok choy in the marinade. Then it is ready.
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I don't cook my Bok Choy the same way as yours. Here is how I do: first: I don't wait to boil it before I wash it to get it clean. I wash it first to get it clean before, then, I put it in the boilled water. Second: when the bok choy ys out of the boilled water, I don't press it in my hand at all, because I want to keep all its vitamin. I just put the boilled bok choy in the marinade. Then it is ready.
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Joan
Looks delicious! Bok choy is still growing in the garden and so I will put this recipe aside for when they are ready to harvest. Surprised to see that you used little neck clams in your clam stew instead of the soft shell steamer clams that are native to Maine. I hope you had a chance to try steamers while you were in the down home state, as they are very sweet and oh so delicious!
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Looks delicious! Bok choy is still growing in the garden and so I will put this recipe aside for when they are ready to harvest. Surprised to see that you used little neck clams in your clam stew instead of the soft shell steamer clams that are native to Maine. I hope you had a chance to try steamers while you were in the down home state, as they are very sweet and oh so delicious!
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Katharina
Can I use ssamjang instead of soy bean paste and gochujang? Because I dont have any soy bean past at home right now. Only ssamjang and gochujang.
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Can I use ssamjang instead of soy bean paste and gochujang? Because I dont have any soy bean past at home right now. Only ssamjang and gochujang.
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sebmaio4
Why on earth would 355 people give this recipe, and Maangchi, thumbs down? Never mind them, Maangchi! This recipe was tasty and great. Thanks.
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Why on earth would 355 people give this recipe, and Maangchi, thumbs down? Never mind them, Maangchi! This recipe was tasty and great. Thanks.
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Mohammad
Maangchi, if we don't have the korean bean paste doejang. can we replaced it with miso paste? Doejang is not available in my place.
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Maangchi, if we don't have the korean bean paste doejang. can we replaced it with miso paste? Doejang is not available in my place.
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Elesa
Tried it! Loved it! I used full sized bok choy, since my store didn't have the baby ones. I just sliced it to bite sized. Great!
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Tried it! Loved it! I used full sized bok choy, since my store didn't have the baby ones. I just sliced it to bite sized. Great!
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dread
Would this still be tasty with big bok choy? I cant find many recipes that use full, large bok choy I got some from my CSA tho
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Would this still be tasty with big bok choy? I cant find many recipes that use full, large bok choy I got some from my CSA tho
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