Bok Choy Namul - Korean-Style Salad

• 2 bunches Bok choy
• 1 tsp Chicken stock powder
• 1/2 tsp Seasoned salt (regular salt is fine)
• 1 tbsp Sesame oil
• 1 White sesame seeds

1. Cut a crisscross into the base of the bok choy, then parboil in a pot of boiling water with salt (not listed in ingredients).
2. 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.
3. Drain, and when slightly cool tear into 4 parts.
4. Chop into 2-cm lengths, squeeze out excess water, add the seasoning ingredients, sprinkle on sesame seeds to taste, then serve.

bunches bok choy, chicken, salt, sesame oil, white sesame seeds

Taken from cookpad.com/us/recipes/153684-bok-choy-namul-korean-style-salad (may not work)