Recipes › Bok Choy › Grilled Bok Choy with Miso Butter
Grilled Bok Choy with Miso Butter
Bok choy halved and grilled over high heat until charred and smoky, then finished with a slick of miso butter that melts into the hot leaves and stalks. Grilling transforms bok choy — the leaves char and crisp at the edges while the stalks become tender and smoky. This is the side dish that surprises everyone at a summer cookout.
Bok Choy is usually ready May to November. More bok choy recipes, or see what to sow this month where you are.
Ingredients
- 6 small baby bok choy, halved lengthwise, dried well
- 3 tbsp unsalted butter, softened
- 1 tbsp white miso paste
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- ¼ tsp red pepper flakes (optional)
Contains: milk, sesame, soya.
Method
- Mash butter with miso and garlic in a small bowl until combined. Set aside.About 3 min
- Preheat grill to high. Brush bok choy with sesame oil. Grill cut-side down for 3-4 minutes until charred. Flip and grill 2-3 more minutes.About 8 min
- Transfer to a platter. Dot miso butter over the hot bok choy and let it melt. Scatter sesame seeds and red pepper flakes.About 2 min
Tips
- Press the bok choy down on the grill grates for better char contact.
- Dry the cut surface before grilling — moisture prevents browning.
- Miso butter can be made ahead and kept refrigerated for a week.
Ring the changes
- Finish with a drizzle of ponzu sauce instead of sesame oil.
- Add a tablespoon of grated ginger to the miso butter.
Keeping it
Best eaten fresh off the grill. Leftovers can be refrigerated for 1 day.
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