Episode 408: Barbecue Takes Flight

Grilled Bok Choy

Peking Duck Legs with Grilled Bok Choy

This recipe is used with Peking Duck Legs with Bok Choy in Project Fire Episode 408: Barbecue Takes Flight


Grilled Bok Choy

Recipe Notes

  • Yield: Serves: 4


  • 4 small bok choy (1 to 1 1/4 pounds in all), each halved lengthwise
  • 1/4 cup dark (Asian) sesame oil
  • 1/4 cup soy sauce or tamari
  • 1/4 cup mirin or sake (if using sake, add 2 teaspoons sugar)
  • 1/2 teaspoon freshly and finely grated yuzu or lemon zest (optional)
  • Vegetable oil for oiling the grill grate
  • 1 tablespoon shichimi togarashi, or to taste

Recipe Steps

1: Combine the sesame oil, tamari, mirin, and yuzu zest (if using) in a small bowl and mix with a fork. Brush the bok choy on all sides with this basting mixture.

2: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.

3: Arrange the bok choy, cut sides down, on the grate, running on the diagonal to the bars of the grate. Grill until the cut sides are browned, 2 to 4 minutes. Brush the rounded sides of the boy choy with the basting mixture.

4: Turn the bok choy over and continue grilling until the rounded sides are browned, another 2 to 4 minutes, brushing the cut sides again with the basting mixture. Do not overcook; the bok choy should remain crisp in the center.

5: Transfer the boy choy to a platter. Spoon any remaining basting mixture on top. Sprinkle the grilled bok choy with shichimi togarashi and serve.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 4:

Crowd Cow
Kalamazoo Grill Nomad Grill
Start N Grill Workman Publishing

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein