Korean Gochujang Scrambled Eggs with Crispy Bacon and Steamed Bok Choy

Ingredients

• 6 strips thick-cut bacon, nitrate-free preferred
• 5 whole large eggs, room temperature
• 2 tablespoons gochujang, Korean red chili paste
• 2 tablespoons unsalted butter, divided
• 8 ounces bok choy, halved lengthwise
• 1.5 teaspoons toasted sesame oil
• 1 teaspoon rice vinegar
• 2 cloves garlic, minced
• 2 stalks green onions, sliced thin
• 1 teaspoon white sesame seeds
• 0.5 teaspoon sea salt, to taste
• 0.25 teaspoon black pepper, freshly ground

Instructions

1. 1

   Cook bacon in a large skillet over medium heat until crispy, 10-12 minutes. Transfer to paper towels and crumble when cooled.