Collard greens bokkeum (콜라드그린 된장볶음) Stir-fried collard greens with doenjang 

I keep on cooking this recipe this summer. It’s healthy and delicious.

As a person that has grown up eating collards, as a southern staple, I'm looking forward to trying your method🥰 I love recreating your recipes🥰

I love that you showed the prepping of the collards (stemming and washing), not a lot of cooking shows show that part, but sometimes that detail is extremely helpful to beginners, thank you ❤️

What a way to turn Black American soul food into Korean Soul Food! ❤ I will be trying this recipe

Yum yum yum! Looks sooo good! Collards are an old staple of many Black Americans. I love recreating old recipes and this is one I will definitely try, minus the anchovies, lol! . I'll use salt cod instead. Thank you for sharing! Dee, Long Island NY

I'm from Kentucky (southern US), and I grew up eating collard greens, but never this way before. I gotta try it now and show my parents!

Here in Brazil is a very common veggie. It's perfect with feijoada and you can also use to make green juice (orange juice, collard, apple).

I grew up eating bimbimbap and red beans & rice (not together but maybe I should try it 🤔). The ultimate in getting the perfect bite. When I eat rice dishes at restaurants, my friends always ask me why I mix everything together. I didn't realize it wasn't a thing 🤷‍♀️ It seems weird to me not to mix it up.

Here in China we got a special use of this kind of greens, we wash then put it in a container and then pour hot water into it, ferment for at least a week, then we cook it like simply stir fry, it's very delicious, we use cabbage, turnip leaves, etc. The best is mustard greens.

southern greens + korean style = seoul food

Educational and enjoyable as always! I try more of your recipes at home that those of any other chef I follow. Thank you so much 💕

Thank you very much for your nice comments and messages as always! Love you all! ❤

Collards are close variety to kale. In the Western parts of Poland we used to make similar dish - kale or collards now, bacon for anchovies, barley for rice, onions and diced potatoes.

This reminds me very much of the N-German meal "Braegenwurst mit Braunkohl". Collard greens as far as I can see are called Gruenkohl [green cabbage] in most of Germany, but in Lower Saxony it's called Braunkohl [Brown cabbage]. Instead of Anchovies, we add a sausage that is very tasty and full of fat. Onions and mustard. The whole thing is actually left to cook for some time and then eaten with peeled potatoes. Used to be one of my favourites when I was little. I only mention this because it seems certain flavours seem to be a must when cooking with this, a strong salty one and mustard. Very nice to see a Korean version.

A great example of North American Korean fusion. Thank you for sharing this!

If you cannot find doenjang in your supermarket miso is a very similar product. Also you can use dashi, a Japanese broth made of kelp and anchovies if you cannot find dried anchovies. Dashi can be found with kelp only or anchovies only. I recommend dashi made from anchovies only but regular dashi is fine too. You will add the same amount of dashi as the amount of water.

I an from the Southern U.S. and love Collards. I am surprised they are now being grown in Korea. I want to try this.

진짜 오랜만에 들렸어요. 아직도 여전하시네요. 케일로도 된장볶음을 만들수 있군요. 잘 배워 갑니다~ 👍

My Korean teacher! I live Lebanon and having Korean products is very rare. Thanks to you I make some available k dishes. You taught me that Korean food is tasty and yummy and nutritious too. My traveling list is toped by Korea. I even want to open my Korean restaurant one day. Love you!

I love collard greens