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Before you jump to Bok Choy Namul - Korean-Style Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is today a good deal more popular than in the past and rightfully so. Poor diet is one factor in diseases such as heart disease and hypertension which can place a drain on the economy. Even though we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make some minor changes that can start to make a good impact on our daily eating habits.
The first change you can make is to pay more attention to what you purchase when you shop for food as it is likely that you have the tendency to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. A great healthy substitute can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy each day. Add fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy diet.
As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to bok choy namul - korean-style salad recipe. To cook bok choy namul - korean-style salad you only need 5 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Bok Choy Namul - Korean-Style Salad:
- Use 2 bunches Bok choy
- Use 1 tsp Chicken stock powder
- You need 1/2 tsp Seasoned salt (regular salt is fine)
- You need 1 tbsp Sesame oil
- You need 1 White sesame seeds
Steps to make Bok Choy Namul - Korean-Style Salad:
- Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).
- To parboil, hold the leaves while dipping the base in the pot for 2 to 3 minutes, then immerse the whole bunch, and boil the leaves for 2 minutes.
- Drain, and when slightly cool tear into 4 parts.
- Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.
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