Grilled baby bok choy with miso-gochujang butter and crispy chickpeas from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 45) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for gochugaru; vegan coconut yogurt for coconut-flavored Greek yogurt; and choy sum, tatsoi, broccoli, or cauliflower for baby bok choy.

  • RRuth on January 29, 2026

    Very nice and extremely easy.

  • prkrgrant on April 18, 2025

    Very yummy! I think the overall technique would work on a variety of veg and for the effort this was very tasty

  • patioweather on November 11, 2024

    We ate the heck out of this. I didn't have a ton of bok choy, so I subbed okra which was great. The yogurt was the weakest part of the recipe but I'm not sure what to replace it with next time.

  • breakthroughc on April 08, 2024

    This didn’t work for us a main course. I would make the bok choy again as a side. It was delicious. I cut the chickpeas back to 2 cups and it was still too much. They are very crispy, but very dry. I prefer pan fried crispy chickpeas. I made a lemon, olive oil yogurt sauce and the dish really needed it as it eats very dry. It was edible and filling, but It is an odd combination imo that just doesn’t work.

  • SheilaS on March 20, 2024

    This was delicious. A bit salty for my taste so I will reduce the amount of miso next time. Half a can of chickpeas per serving is a lot and less would be sufficient for most folks.

  • crandall57 on March 06, 2024

    Excellent way to prepare bok choy. We used regular, bok choy from the Lettuce Grow, baby bok choy probably would have been easier to get the marinade on. The crispy chickpeas were awesome and we would use them on salads and other vegetable dishes, even just for a snack. For two people, I cut the chickpea recipe in half and made the full amount of sauce. To cut the chickpea recipe in half, use one can of beans, 2 1/2 tablespoons of chickpea flour and 1/2 teaspoon gochugaru.

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