Trim the tough stems from the collard greens. Clean the dried anchovies by removing heads, guts, and tiny bones.
2
Bring water to a boil and blanch the collard greens for 7 minutes, stirring occasionally. Rinse with cold water and squeeze out excess moisture.
3
Mince 4 garlic cloves and chop about 1/3 cup of onion into small pieces. Cut the large green chili pepper in half.
4
Heat a small pan and add 2 tablespoons of cooking oil. Sauté the minced garlic and onion until fragrant.
5
Chop the green chili pepper into small pieces and add to the pan along with the cleaned dried anchovies.
6
Add the blanched collard greens that have been cut into small pieces. Pour in 1 cup of water, cover, and simmer over medium heat for 10 minutes, stirring once halfway through.
7
After 10 minutes, add 2 tablespoons of doenjang and 1 tablespoon of soy sauce, along with the chopped green chili pepper. Mix well.
8
Increase heat to medium-high and cook for 3-4 minutes until the broth reduces slightly and the doenjang is evenly distributed.
9
Drizzle in 1 tablespoon of sesame oil and mix well. Remove from heat and transfer to a plate. Garnish with sesame seeds before serving.
10
Serve as a side dish with rice, or combine with rice and egg to make a one-bowl meal.
PrimedTableBETA
