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

Trim the tough ends of the collard green stems and start boiling water in a large pot.

Add the collard greens to the boiling water and blanch for 7 minutes, stirring occasionally.

While the greens are blanching, prepare the stock ingredients by removing the heads, guts, and bones from the dried anchovies.

After blanching for 7 minutes, drain the collard greens and rinse them in cold water. Squeeze out excess water and chop them into small pieces.

Dice about 1/3 cup of onion, mince 4 cloves of garlic, and finely chop half of a large green chili pepper.

Heat cooking oil in a pan, then sauté the diced onion and minced garlic until fragrant. Add the cleaned anchovies and stir-fry briefly.

Add the chopped collard greens to the pan, pour in 1 cup of water, cover, and cook over medium heat for 10 minutes.

Uncover the pan, add doenjang, soy sauce, and chopped green chili pepper. Turn the heat to medium-high and stir-fry for 3-4 minutes to combine.

Turn off the heat, stir in sesame oil, and sprinkle with toasted sesame seeds.

Serve the collard greens over a bowl of rice, topped with a fried egg and a spoonful of gochujang. Mix everything together and enjoy.