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

Bring a large pot of water to a boil over medium high heat. Add the collard greens and blanch for 7 minutes until soft. Drain in a colander and rinse under cold running water to remove any dirt and dust, changing water a couple of times. Drain and squeeze out excess water with your hands. Chop into small pieces. Set aside.

Heat the vegetable oil in a pan or skillet over medium high heat. Add garlic and onion and stir for a few minutes until the onion turns crispy and golden brown. Add the anchovies and stir for 10 seconds. Stir in the chopped collard greens until everything is well mixed. Add 1 cup water and cover. Lower the heat to medium and cook for 5 minutes. Uncover and stir and turn it over. Cover and cook another 5 minutes.

Add the soybean paste, soy sauce, and chopped green chili pepper. Stir well until the soy bean paste is evenly distributed. Increase the heat to medium high and cook and stir another 3 to 4 minutes until the broth boils down a little. Remove from the heat. Mix with the sesame oil and sprinkle with the sesame seeds.

Serve it as it is or transfer it to a plate with rice and kimchi and more side dishes.

Put some warm rice in a bowl and add scoop some cooked collard greens, and topped with a sunny side egg (or over easy egg). Mix it all together to make bibimbap. Add some gochujang (Korean fermented hot pepper paste) and toasted sesame oil to your taste and enjoy!