It was only after I came to America that I started to cook with kale. It was so readily available and inexpensive that I thought, “Why not try using it in Korean cuisine?” My first experiments were terrific, and I soon realized that kale is a great substitute for less readily available Korean vegetables. This recipe is traditionally made with Korean radish tops or Napa cabbage. But either way—authentic or Westernized—it’s earthy, mild, and healthy. It tastes like the Korean countryside, no matter where you are.
Serves 4
INGREDIENTS
- 1 pound kale, tough stems trimmed
- 2 tablespoons vegetable oil
- ⅓ cup thinly sliced onion
- 3 garlic cloves, minced
- ¼ cup fermented soybean paste (doenjang)
- 1 tablespoon honey
- 2 scallions, chopped
INSTRUCTIONS
- Bring a large pot of water to a boil. Add the kale and blanch until soft and wilted, 2 to 3 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Drain and squeeze out excess water with your hands. Chop into small pieces.
- Heat a large skillet over high heat and add the vegetable oil. Add the onion and garlic and stir-fry for 1 minute. Add the chopped kale and cook, stirring, for 3 minutes. Add the soybean paste and honey and cook, stirring, until the kale is coated and hot, another 3 minutes. Add the chopped scallions and stir well.
- Transfer to a serving plate and serve immediately. Leftovers can be refrigerated for up to 3 days.
