Hi, I’m Jane. Today, we’re going to prepare bok choy and nori seaweed namul recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Bok Choy and Nori Seaweed Namul Recipe
Bok Choy and Nori Seaweed Namul is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Bok Choy and Nori Seaweed Namul is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have bok choy and nori seaweed namul using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bok Choy and Nori Seaweed Namul:
- Prepare 1 bunch Bok choy
- Get 10 cm x 10 cm Toasted nori seaweed
- Take 1 tsp Toasted sesame seeds
- Take 1 generous teaspoon ◆ Sesame oil
- Prepare 1/3 tsp ◆ Chinese soup stock granules
- Make ready 1 cm ◆ Garlic (paste)
- Prepare 1 Salt
Instructions to make Bok Choy and Nori Seaweed Namul:
- Combine the sesame oil, Chinese soup stock granules and garlic in a small bowl.
- Rinse the bok choy and cut into four pieces. Place the bok choy into a heat-proof dish and cover with cling film. Microwave at 500W for 1 to 1 and 1/2 minutes.
- Transfer the bok choy into the bowl with the combined seasonings. Add the shredded nori seaweed and mix well.
- Check the taste and adjust with salt if necessary. Sprinkle with sesame seeds to finish.
- Have a look at my speedy bok choy side dish recipe,Speedy Side Dish! Bok Choy and Egg Stir Fry with ger";.
So that is going to wrap this up for this special dish bok choy and nori seaweed namul recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
