My Sister-in-law’s Bok Choy Salad Korean Food

Main Ingredients

6 Cups Bok Choy (1 lb)

1 Pack Korean Ramyeon Noodles

1 Generous Cup Sliced Almonds (4 oz)

¼ Cup Green Onions

4 Tbsp Salted Butter

2 Tbsp Sesame Seeds

Dressing Ingredients

⅓ Cup Sugar

¼ Cup Sempio Drinking Black Rice Vinegar (or Balsamic Vinegar)

⅓ Cup Canola Oil

2 Tbsp Soy Sauce

1 Tbsp Sesame Oil

Directions

 

Mix all the ingredients for the salad dressing in a mixing bowl until the sugar dissolves: ⅓ cup sugar, ¼ cup Sempio drinking black rice vinegar (or balsamic Vinegar), ⅓ cup canola oil, 2 Tbsp soy sauce, 1 Tbsp sesame oil. As I mentioned above, you can use other kinds of vinegar. From my experience, I recommend Sempio’s drinking vinegar or Balsamic vinegar – those work the best for this salad.

 

Cover the bowl with plastic wrap and chill it in the refrigerator while you are preparing the other ingredients. That will help to make the salad taste better.

 

Obtain about 6 cups of bok choy (1 lb). Wash it good. I used baby bok choy for this salad, but you can use the normal size.

 

Chop the bok choy into ½-inch pieces.

 

Put the chopped bok choy in a plastic bag and chill it in the refrigerator for later.

 

Finely chop ¼ cup worth of green onions. Chill these in the refrigerator too.

 

Obtain 1 generous cup of sliced almonds (4 oz).

 

Obtain 1 pack of Korean ramyeon Noodles. If you cannot get Korean ramyeon noodles, you use 2 packs of the common brand of American instant noodles. (Volume wise, 1 pack of Korean ramyeon is similar with 2 packs the common American instant noodles.) Discard any flavor packs. Smash the noodles into little pieces. You do not want to make them powdery, but you also don’t want to have big chunks in the salad.

 

Melt 4 Tbsp of salted butter in a pan.

 

Add the ramen noodles and sliced almonds.

 

Fry them for 5 minutes, or until golden brown, on medium-high. Keep stirring them to make sure they do not burn.

 

Add the bok choy, fried noodles, almonds, green onions, and 2 Tbsp of sesame seeds in a large mixing bowl.

 

Stir the dressing again and then pour it onto the salad.

 

Toss it together gently.