Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

This dinner is delicious – bok choy is one of my favorite vegetables (and one that I don’t cook with nearly enough) and Guchujang sauce is a constant in my fridge. The vinaigrette is light but full of flavor and spice. It would be great on any stir-fry dish or as a salad dressing. This was a pretty light meal, so serve it over rice or quinoa for a more balanced dinner. The recipe is super easy to make and will take less than 30 mins! Dinner’s ready in no time.


Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

serves two


For the vinaigrette:

1 TBSP gochujiang sauce (Korean hot sauce)

4 TBSP lime juice

1 TBSP soy sauce

1 TBSP rice vinegar


For the rest of the dish:

1 package bok choy

1 package mushrooms

1 TBSP chopped garlic

1 TBSP chopped ginger

2 eggs

cilantro for garnish


To make the vinaigrette, mix all ingredients in a bowl and stir until combined. Set aside.

Rinse bok choy and cut stems off. Heat a little oil or cooking spray in a pan. Ass garlic and ginger and stir for about 1 minute. Add bok choy and cover pan with a lid, cooking for about 4 minutes. Add in mushrooms and cook for 4 more minutes, or until all vegetables are cooked.

Chop cilantro to use for garnish. Cook two eggs (I like to leave them a little runny so the yolks mix in with the sauce). Put vegetables in a bowl, top with sauce and a fried egg. Finish with cilantro. Yum 🙂


Adapted from:



3 thoughts on “Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

  1. Hi Haley,
    I just made a savory hot pot with bok choy and mushrooms this week, so I was immediately drawn to your delicious Korean spin on bok choy and mushrooms. I love the blend of ingredients and flavors. Thank you so much for sharing this healthy and delectable recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

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