This article provides a recipe for miso and gochujang butter pak choi, highlighting its unique flavor profile and uncomplicated preparation method. The dish combines the crunchy and tender characteristics of pak choi with rich buttery sauce, sweet-and-sour elements from vinegar and honey, and a spicy kick from gochujang and chili. It is versatile enough to complement grilled fish, chicken, or other Asian-inspired meals. The recipe encourages the use of seasonal greens as substitutes for pak choi and emphasizes quick cooking techniques for a satisfying side dish.
The crunchy, celery-like stalks of pak choi and their tender, crisp leaves are the perfect vessel for this buttery miso and gochujang sauce.
Combine the butter, miso, gochujang, vinegar and honey in a small bowl and set aside.
In a large frying pan, heat the oil on a medium-high heat, then stir-fry the garlic and chilli for about a minute, until fragrant.
Add the pak choi and a splash of water, then cover and leave to cook for a couple of minutes, until softened.
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