I don’t remember seeing bokchoy in Korea when I was growing up there in the 1980s and 90s but now it is getting popular as more and more people around the world begun to know about it and cook with it. It’s not uncommon to see this veggie in even american and european restaurants these days and I think it’s because it is such a versatile vegetable. It has two opposing qualities: delicate and tough at the same time, sorta like cross between napa cabbage and spinach, with a slight bitter after taste. It’s important to blanch this veggie enough for the bitterness to come out yet maintaining a firm texture. I use it for all kinds of cooking including stir fry, steaming, blanching and also a great addition to noodle soups.
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