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 1/2 teaspoons toasted sesame oil
• 1 teaspoon rice vinegar
• 2 cloves garlic, minced
• 2 stalks green onions, sliced thin
• 1 teaspoon white sesame seeds
• 1/2 teaspoon sea salt, to taste
• 1/4 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.

2. 2

   In the same skillet, remove all but 1 tablespoon of bacon fat. Add bok choy cut-side down and cook 2-3 minutes until lightly golden, then flip and cook 2 minutes more. Drizzle with sesame oil and rice vinegar, season with salt and pepper. Transfer to serving plates.