Hello, my fiance and I are making a dish with bok choy and I noticed these brown spots. They are part of the flesh and just seem to be discoloration??? Does anybody know what this is and is this ok to use still? We usually use bok choy in our jiggae, (easy to source) however I've never noticed this before. Send help!
by angeli_vitae
8 Comments
Some people call it “pepper spots,” and it’s completely harmless.
[Pepper spots.](https://foodprint.org/real-food/bok-choy/#:~:text=Occasionally%2C%20bok%20choy%20and%20other,which%20are%20signs%20of%20age.) It’s a cosmetic disease and they are still safe to eat.
What kind of jjigae are you putting bok choy in and in substitution for what vegetable?
I find bok choi softens too quickly and too much for jigae . Not sure what Korean food it would go well with.. possibly some banchan?
A stove
idk but ive been eating them my whole life and im still alive. probably just a harmless discoloration
Pepper Potts
Perfectly fine to eat. Don’t worry sorry about it the spots.