Ingredients

• 400g bok choy

• 1 tablespoon minced garlic

• A few dried chili peppers

Seasoning

• 2 tablespoons TK bulgogi galbi sauce

• 1 tablespoon soy sauce

• A little water

• Cooking oil

• 1 tablespoon starch water (cornstarch slurry)

• A pinch of salt

Instructions

1. Wash the bok choy thoroughly and cut it in half.

2. Bring a pot of water to a boil, add a little salt, and blanch the bok choy briefly. Rinse in cold water and set aside.

3. Heat a generous amount of oil in a frying pan, add 1 tablespoon of minced garlic, and stir-fry over low heat to bring out the aroma.

4. Once fragrant, cut the dried chili peppers into pieces and stir-fry them together.

5. Add TK bulgogi galbi sauce and soy sauce, mixing well.

6. When the sauce comes together, pour in the starch water to thicken. If it becomes too thick, adjust the consistency with a little more water.

7. Turn off the heat, add the blanched bok choy, and toss well with the sauce.

8. Arrange neatly on a plate and spoon the remaining sauce over the top before serving.