(upbeat music)
Hi everybody!
Today, let's make something delicious plus healthy!
We love healthy food, but food should be delicious too.
Collard greens cooked in Korean ways, in my way. (chuckles)
♪ In my way ♪
Collard greens bokkeum.
Even in Korean, the name is still collard greens
because this is a new vegetable to Koreans.
When I lived in Korea there was no collard greens.
But these days Koreans are planting, harvesting, and eating.
I used to make this with Napa cabbage and radish tops.
But one day I just found this collard greens in a
supermarket in America and I just made it this way.
It turned out so good.
These collard greens are available all year round,
and also all grocery stores.
Yesterday I went to farmer's market, I found this.
Even the price is very cheap.
The leaves are so big, large,
like an elephant ear. (chuckling)
So are you ready?
Let's get started!
I'm going to measure one pound.
This is one pound, but I like to trim this.
By the way I'm going to boil water here.
Stem part is too tough.
(stems snapping)
If you really want to have only the leaves,
kind of a thin part, you can just do this. (leaves ripping)
Like this, you can get rid of this.
But I'm going to use this.
I remove only tough part.
This one, later I'm going to
take care of this.
So don't worry, I will eat all.
Wow! At the same time my rice is bubbling, water is boiling.
Let's blanch this.
Seven minutes blanch.
Occasionally you can just stir this and turn it over.
You don't need to cover it.
We didn't wash this, so later we need to rinse
and wash this in cold water.
While this is boiling I'm going to prepare
all these ingredients.
Everybody has their own secret ingredients,
in my case it's dried anchovies.
But if you are a vegetarian
just use vegetable stock instead of water,
I'm going to add water later.
I will choose five large dried anchovies.
Some of you guys ask me,
"Maangchi, can I use oiled anchovies in a can?"
No, no, no, no!
You gotta use dried anchovies, large size,
so that the stock will turn out so delicious.
I told you to stir occasionally for seven minutes.
Heads and guts are all removed.
Even tiny bones.
See?
So this is five dried anchovies, just cleaned.
During the seven minutes of boiling, I do a lot of work!
Okay, let's wash.
(water splashing)
I'll put it here.
Let's see if my rice is done.
Oh, nice!
For this recipe I like to use my small pan.
"I don't have a small pan, what am I going to do?"
Use a large pan and just after cooking
put it in a plate.
But this way, it's kind of appetizing when you will see it.
So I'm going to use five dried anchovies,
and four garlic cloves.
Some onions, about maybe one third cup onion (2 ounces).
(knife chopping)
Garlic.
(garlic snaps)
Turn on the heat.
And we are going to use also green chili pepper.
I chose this large long green hot pepper.
That's my favorite.
It should be a little spicy.
For one pound of collard greens,
it needs one large green chili pepper.
But this guy is too big.
So I'm going to cut it into half.
Add two tablespoons cooking oil.
Garlic and onion.
(food sizzling)
Let's cut this.
I'm going to chop it up,
also into really small pieces.
(knife chopping)
Let's keep stirring.
(food sizzling)
The collard greens, squeeze out excess water.
A lot of water comes out.
So that we can cut it.
(knife chopping)
Vertically and horizontally to make it small.
Go back.
Nice, now just a little crunchy, right?
Look at that.
Add anchovies.
(food sizzling)
And add collard greens too.
(food sizzling)
Isn't it cool looking?
One cup water.
And turn down the heat to medium and cover.
Cook for 10 minutes over medium heat.
And then, just one time I'm going to open this,
and you know, turn it over again.
Already it smells good!
Also, we need to give anchovies, our secret agents,
to give time to make this broth delicious, right?
10 minutes is enough.
And also today we are going to eat this anchovy.
Usually I suggest taking out the anchovies after cooking.
But today I just, on purpose,
nicely removed all the guts plus bones,
small tiny bones so you guys can eat them.
(food simmering)
(egg sizzling)
10 minutes after, I'm going to add doenjang,
Korean fermented soybean paste.
I use around two tablespoons.
Add one tablespoon soy sauce and this green chili pepper.
All mixed.
Turn up the heat to medium high.
Boil down some little broth.
Doenjang is all evenly distributed.
When green chili pepper and doenjang are cooked together,
they smell really, really good.
You know, Korean doenjang jjigae smell!
You can just taste this at this point.
Mm, very good, soft.
Like this I just did three to four minutes and done.
I'm going to add last touch.
What is it?
Sesame oil~
Around one tablespoon.
Beautiful green color, isn't it?
Yummy, yummy.
Turn off.
And clean up around here.
And close.
Serve like this!
And with rice, we need rice.
I told you we are going to make
a kind of a one bowl meal,
or just as you want as a side dish, you know,
you can make other side dishes,
and put this in the center of your table.
So before serving, don't forget sesame seeds.
I'm going to add my kimchi.
(knife chopping)
I made this kimchi only a couple of days ago.
This amount of rice.
Like this.
What do you think? (chuckles)
So good.
Egg.
Here you go.
This is my homemade gochujang.
Gochujang.
Okay, sesame oil.
Mix together, make bokkeum-bap.
Cheers everybody!
Hmm.
These collard greens are well cooked.
So delicious!
It's going to be a nice one bowl meal.
When I finish this I feel like
I will be a little healthier.
Today I showed you how to make my way,
Korean style collard greens, collard green bokkeum.
In Korean we say (collard green:콜라드 그린),
not "greens," collard green bokkeum.
Enjoy my recipe.
See you next time!
Bye.
(upbeat music)