Collard greens are not used in Korean cuisine. One day, I experimented with them for use in a Korean dish. I made a side dish by frying canned collard greens with some Korean seasonings. It was good, but I wanted to try fresh collard greens, especially since collard greens are supposed to be healthy. The result is this recipe. It is simple, yet very tasty. I am very satisfied with the result. Please try it someday. 🙂
Yield: 3 Cups
Short Korean Lesson
- Son (손) = Hand
- Bal (발) = Foot
- 1 lb Collard Greens
- 6 Cups Water
- 1 tsp Sea Salt
- 1½ to 2 Tbsp Soybean Paste
- ½ Tbsp Minced Garlic
- ½ Tbsp Red Hot Pepper
- ½ Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- ½ tsp YounDoo (Optional)
My collard greens were precut. If you have uncut collard greens, wash them and then cut them into bite sized pieces.
In 6 cups of boiling water, add 1 tsp of sea salt. The salt helps to preserve the green color for the collard greens.
Add the collard greens to the boiling water, and then boil them for about 10 minutes on medium-high.
After 10 minutes, immediately rinse them in cold water and drain the water.
When the collard greens cool down a little, squeeze out the water. I will use 3 cups for this recipe. There might be some leftovers.
Combine 3 cups of cooked collard greens, 1½ to 2 Tbsp of soybean paste, ½ Tbsp of minced garlic, ½ Tbsp of thinly sliced hot pepper, ½ Tbsp of sesame oil, 1 tsp of sesame seeds, and ½ tsp of YounDoo (optional) in a mixing bowl. Mix everything together.
You can use any leftover collard greens in korean soy bean paste soup: just use collard greens instead of spinach.
Keep collard greens muchim in the refrigerator and serve it with rice, other side dishes, and soup. Enjoy! 🙂