INGREDIENTS
6 to 8 cups baby bok choy, torn into bite sized pieces
½ cup sliced scallions
3 Tbsp. toasted sesame oil
1 Tbsp. gochujang
1 Tbsp. rice wine vinegar
1 to 2 tsp. dark soy sauce
Kosher salt and freshly ground black pepper, to taste
PREPARATION
? In a large mixing bowl, toss together the bok choy and scallions. Set aside.
? In a small bowl, whisk together the sesame oil,gochujang, vinegar and soy sauce until the gochujang has dissolved. Toss the salad with the dressing, season to taste with salt and pepper, and serve.
This article appears in August 2015.