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
Video Instructions
Main Ingredients
- 1 lb Collard Greens
- 6 Cups Water
- 1 tsp Sea Salt
Seasoning Ingredients
- 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)
Directions
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! 🙂
Thanks a lot!!.korean dishes is really one of my favorites..hope i can learn to do this.
Is the recipe the same (minus the cooking) with canned greens?
hi Clarence,
Actually, when I tried canned greens.. it had different flavor from fresh ones.. not good to eat ..by just mixing the canned greens with other seasoning.. that’s why I fried them with other seasonings to cover some bad canned flavor.. so it’s a little different from this recipe. thanks
Is there an alternative to the soybean paste? I think it has gluten and I’m a celiac. Thanks!
hi Mandy,
well.. soybean paste is the unique part (flavor) for this dish.. hm.. if you like spicy food.. you can add hot pepper powder.. salt.. a little bit of vinegar and sugar instead..sorry for my poor answer.. I hope you can find other korean dishes you can be okay .. thanks
Hi my dear friend!
This looks delicious. I have so many veggies in my garden that I’m trying to find recipes for. I have kale, Swiss chard and Chinese broccoli (gailan). Would any of these be suitable substitutions for collard greens? I have a bunch of other veggies I need to use… Eggplant, ong Choy, Japanese purple mustard greens (don’t know what it really is. They’re just babies about 1″ tall.) Also have bok Choy and tomatoes!
hi Bo,
Wow, unni.. you are eating very healthy.. that’s great ~~ I don’t know how kale will be taste like once it’s boiled.. I know it’s very bitter as raw.. lol.. I don’t know what swiss chard.. gailan… taste like.. oops.. sorry… hehe.. bok choy can be good to use.. even you can just use raw bok choy with the seasoning I used for this recipe.. ^^ thanks