Collard greens doenjang-bokkeum (Stir-fried collard greens with...

This Korean-inspired side dish stir-fries collard greens with Korean doenjang (fermented soybean paste) and dried anchovies. The result is savory, delicious, easy to make, and goes great with BBQ!

Braised Collard Greens

A classic slow-cooked side dish from the South, these braised collard greens include diced pancetta for added meatiness.

Collard Greens Braised in Coconut Milk and Tomato

Black cardamom imparts a smoky, camphorous flavor to foods, which I like to use as a subtler substitute for other smoked ingredients. While I realize that for most people who do so, having too many smoked pig parts in their...

Vegan Southern-Style Collard Greens With Mushrooms

You don't need meat for delicious collard greens. Good stock, some mushrooms, and a pinch of smoked paprika make for as satisfying a pot of collards as anyone could ask for.

Mixed green salad (Gutjuli)

This simple salad is perfect for mixing into doenjang-jjigae. Ingredients. a big bowl of mixed greens (you can replace it with lettuce), cucumber, 1 green onion, 1 clove of garlic, soy sauce, sugar, toasted sesame oil, and sesame seeds Directions. Wash a big bowl of mixed greens (5-6 cups) and...

Korean style steamed broccoli salad

When I was in Korea, broccoli wasn't easy to find, so it wan't a familiar vegetable in Korean cuisine. I only saw in specialty import shops in local markets and in the imported food section at large department stores. Probably it's more widely available in Korea these days, but at that time it...

Korean lettuce salad (Sangchu-geotjeori)

Today I'm going to show my my all-time favorite fast and easy recipe for a quick, spicy salad that can be made from a head of lettuce. When my napa cabbage kimchi gets old and sour, I sometimes crave a fresher kimchi that's not so aged. Sangchu-geotjeori is a bright, spicy, lightly seasoned...

Mustard greens kimchi (Gat-kimchi: 갓김치)

This kimchi is simple to make, crispy and delicious. You can eat it right away but it's best when fermented and a little sour.

Soybean sprout side dish (Kongnamul-muchim)

Kongnamulmuchim made with homegrown soybean sprouts Kongnamulmuchim made with store-sold soybean sprouts Kongnamulppuribokkeum (stir-fried soybean sprout roots) Ingredients. 1½ cup of soybean sprouts roots. 1 tablespoon olive oil. 1 garlic clove, minced. 1 teaspoon soy sauce 1 tablespoon honey...

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan.