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Posted by on May 26, 2014 in Banchan (Side Dishes), Korean Food, Recipes, Vegetarian | 0 comments

Recipe: Spicy Grilled Bok Choy

Recipe: Spicy Grilled Bok Choy

I am happy to be a member of a community-supported agriculture (CSA) farm. I enjoy the surprise, the excitement of what will be in the box, and the challenge of what to do with them.

What is a CSA?

Wikipedia defines a CSA as, “…a particular network or association of individuals who have pledged to support one or more local farms, with growers and consumers sharing the risks and benefits of food production. CSA members or subscribers pay at the onset of the growing season for a share of the anticipated harvest; once harvesting begins, they receive weekly shares of vegetables and fruit, in a vegetable box scheme.”

I am currently a member of a CSA farm called Farm Fresh to You based in Capay Valley, Calif. Its produce is certified USDA Organic, and they deliver the box right to my home every other week. There are several box types — you can specify which vegetables you don’t want included. Are you allergic to avocados? You can tell them not to include avocados in your box.

This past week’s box had a typical Asian vegetable but in an atypical size. Most of the bok choy sold in American stores is petite and easily cut in half and tossed into a stir-fry. The bok choy heads in my recent CSA box were the largest I have ever seen, so I wasn’t sure what to do with them. I took a gamble that they were large enough to grill.

Since summer, and barbecue season with it, is coming very soon, I thought I’d test this recipe out on my Panini grill.

Hubby thinks this sauce would make an excellent spicy salad dressing too.

Spicy Grilled Bok Choy

2-4 heads bok choy
1/2 cup rice vinegar
2 tablespoons gochujang or doenjang
2 teaspoons rice syrup
2 tablespoons sesame oil
salt and pepper, to taste

  1. Prep your panini maker or outdoor grill. Set to low heat.
  2. Trim bok choy leaves, cut the heads in half. Rinse under cold water until clean. 
  3. Whisk the rice vinegar, gochujang, rice syrup, sesame oil, salt and pepper together in a large bowl.
    Spicy bok choy sauce
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  4. Add the bok choy and toss to coat.
    Bok Choy prepares to take a dip
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    Bok Choy takes a spicy bath
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  5. Remove the bok choy from the bowl and place it cut sides down onto the grill. Save the sauce for later.
    Bok choy starting to grill
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  6. Grill the bok choy until it’s tender — about 10 minutes.
    Bok choy grilling
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  7. Serve the bok choy drizzled with the remaining sauce.
    Spicy Grilled Bok choy
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