Stir-fried collard greens with doenjang

Collard greens doenjang-bokkeum 콜라드그린 된장볶움

Today I’m sharing my collard greens recipe, cooked in my own Korean way!
Ever since I first posted some collard greens side dish recipes in 2010, I’ve got to know much more about this green vegetable though the comments from my viewers and readers. The first time I tried this vegetable was when I went to a Texas-style American BBQ restaurant here in New York City. They served a side dish made from a green vegetable that was kind of similar to something I would have in Korea (without the Korean seasonings, of course). I checked the menu and the name of the side dish was simply: “collard greens.” The next time I went to the supermarket I made sure to pick some up. I thought, “Maybe I can use this to make a delicious Korean dish that I miss.” I brought it home and tried it. It turned out amazing and it tasted so good!

The Korean dishes I was trying to recreate were baechu doenjang-bokkeum (stir fried napa cabbage with doenjang) and mu-cheong doenjang-bokkeum (stir fried radish tops with doenjang). Living in New York, I had to make a special trip to the Korean grocery store to get napa cabbage and Korean radishes, so those vegetables were precious and best used for making kimchi and kaktugi (cubed radish kimchi). But collard greens were everywhere, easy to find and cheap, so they really worked well as a substitute to make those bokkeum dishes.

The anchovies and doenjang in this recipe make this dish so savory and delicious, and handling the collard greens this way makes them softer without being mushy. They are infused with the anchovy broth, doenjang, and garlic and have a lot of flavor. It’s a little salty but not too much. You can eat a lot of it, but collard greens are so healthy that they are good for you, so it’s actually a great diet food.

I always add large dried anchovies to make the dish flavorful but not everybody seems to like anchovies. In that case you can skip the anchovies and use your favorite stock or broth (vegetable stock, beef or chicken stock).

This side dish served with rice will give you a lot of vitamins and nutrients and is a satisfying meal. Or make a mixed-rice bibimbap with Korean hot pepper paste (gochuchang), egg, and a little more sesame oil, like I show you below, and you have a tasty one bowl meal. And of course this side dish is also goes great with American BBQ!

I modified my original recipe from 2010 to make it more tasty and shot a better HD video. I hope many of you like it and enjoy it!

Ingredients

(serves 2)

Directions

Prepare the collard greens:collard greens

  1. Bring a large pot of water to a boil over medium high heat. Add the collard greens and blanch for 7 minutes until soft.
  2. Drain in a colander and rinse under cold running water to remove any dirt and dust, changing water a couple of times.
  3. Drain and squeeze out excess water with your hands. Chop into small pieces. Set aside.blanching collard greenscollard greens, chop

Stir fry:

  1. Heat the vegetable oil in a pan or skillet over medium high heat. Add garlic and onion and stir for a few minutes until the onion turns crispy and golden brown.
  2. Add the anchovies and stir for 10 seconds. Stir in the chopped collard greens until everything is well mixed.
  3. Add 1 cup water and cover. Lower the heat to medium and cook for 5 minutes.
  4. Uncover and stir and turn it over. Cover and cook another 5 minutes.
  5. Add the soybean paste, soy sauce, and chopped green chili pepper. Stir well until the soy bean paste is evenly distributed.
  6. Increase the heat to medium high and cook and stir another 3 to 4 minutes until the broth boils down a little. Remove from the heat. Mix with the sesame oil and sprinkle with the sesame seeds.maangchi collard green recipe

Serve:

  1. Serve it as it is or transfer it to a plate with rice and kimchi and more side dishes.

Make a 1 bowl meal:

  1. Put some warm rice in a bowl and add scoop some cooked collard greens, and topped with a sunny side egg (or over easy egg). Mix it all together to make bibimbap. Add some gochujang (Korean fermented hot pepper paste) and toasted sesame oil to your taste and enjoy!collard green recipe

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4 Comments:

  1. cila Scotland/Hungary joined 11/22 & has 1 comment

    I made this today, except I used kale as that is what is available around here, I think it is pretty similar. It made a very delicious and quick lunch! I had it with kimchi that I made also from your recipe :)


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  2. Stonebreaker Fort Worth, Texas joined 11/22 & has 1 comment

    Hi, you mention in your recipe that you soften up the collards. Have you tried turnip greens or mustard greens? My family prefers turnip greens over collards. They are a little more delicate in texture and flavor. You could also try mustard greens, which are even lighter than turnip greens in both flavor and texture.

    Question: can I use canned anchovies instead of dried? Dried anchovies are hard to get where I live.

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