Kim Dae-seok's Soybean Paste Stir-Fried Mustard Greens

• blanched mustard greens 5 pieces (about 5 bunches)
• soybean paste 2 tablespoons
• minced garlic 1 tablespoon
• mirin 2 tablespoons
• regular soy sauce 1 tablespoon
• handful of medium-sized dried anchovies
• perilla seed powder generously 1 tablespoon
• green onion 1 large
• sesame oil 1 tablespoon
• rice washing water 3 cups (600mL)

Recipe 🍳

Cooking tips 💡

• Pounding mustard greens with the back of a knife breaks down the fibers without peeling each stalk, resulting in much softer texture.
• Adding anchovies at the beginning causes them to clump; instead, introduce them midway through cooking to preserve their nutty flavor.
• The dish should retain a thick, hearty broth after cooking—ideal for serving over rice.

Recommended for 🙋

• ⭐Those who enjoy rustic, earthy side dishes with deep, comforting flavors.
• ⭐People seeking a method to prepare tender, non-stringy mustard greens.