Grilled Baby Bok Choy with Ginger-Soy Butter and Sesame

Steps

1. Step 1

   Heat the grill to high, about 450–500°F, with the grates scraped clean. If you're cooking indoors, set a ridged grill pan or heavy cast-iron skillet over high heat for 5 minutes.

   10 min, hands-off · 475°F

2. Step 2

   Trim a thin slice off the root end of each bok choy, leaving the core intact so the leaves stay attached, then halve each one lengthwise. Swish the halves in a bowl of cold water to flush grit out from between the stems, then shake dry and pat the cut sides very dry with a towel (wet bok choy steams instead of charring).

   5 min

   • 4 heads baby bok choy (about 1 1/4 lb total)
3. Step 3

   Brush the halves all over with the oil and season the cut sides lightly with salt.

   • 1 tbsp neutral oil, such as grapeseed or canola
   • salt
4. Step 4

   While the grill heats, melt the butter in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, just until fragrant, about 45 seconds — don't let the garlic brown. Take the pan off the heat and stir in the soy sauce, rice vinegar and sesame oil. Set aside somewhere warm.

   4 min

   • 3 tbsp unsalted butter
   • 1 tbsp fresh ginger
   • 2 cloves garlic
   • 2 tbsp soy sauce
   • 1 tsp rice vinegar
   • 1 tsp toasted sesame oil
5. Step 5

   Lay the bok choy cut side down on the hot grates and press gently so the whole cut face touches. Grill without moving them until the cut sides are deeply charred in spots, 3 to 4 minutes.

   4 min

6. Step 6

   Flip and grill 1 to 2 minutes more, just until the leaves wilt and the stems are hot but still snap when you press them. Move them to a platter, cut side up.

   2 min

7. Step 7

   Stir the butter sauce (it separates as it sits) and spoon or brush it over the cut sides, letting it run down between the stems. Scatter with sesame seeds, scallion and red pepper flakes, and serve warm.

   2 min

   • 1 tbsp toasted sesame seeds
   • 1 scallion
   • 1 pinch red pepper flakes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026