There was a time when I was kale crazy and then I don't know what happened and I did not eat kale after that.
Actually I thought of kale again when I wanted to try a recipe for Bok Choy Seasoned with Soybean Paste. Since kale is tough and can withstand heavy dressing/seasoning, I figured it would be good with this soybean paste marinade.
When I first made this recipe, I ate the kale right away and found that it was not so good. The kale was tough and had a "green" smell although the soybean paste had a very good flavor.
There were leftovers which I kept in the fridge and when I ate it the next day, ah! the flavors and the texture of the kale improved. From then on, I make this dish a few hours before serving.
I usually include this marinated kale into my food prep since it can stay good for 2 to 3 days.
Korean Inspired Marinated Kale
Recipe source : Adapted from Maangchi
- 150g curly kale, stems removed and torn into bite sized pieces (weight will be less than 150g after this)
Marinade (mix together)
- 1 clove garlic, finely minced (I used garlic press)
- 1 stalk spring onion, sliced
- 1 tbsp Korean fermentd soybean paste (doenjang)
- 1 tbsp Korean hot pepper paste (gochujang)
- 1/2 tsp sugar
- 1 tbsp sesame oil
To garnish :
- 1/2 tbsp toasted sesame seeds
1. In a mixing bowl, mix all the marinade ingredients together.
2. Add kale to the mixing bowl and mix the kale and marinade together and massage the kale to soften it.
3. Store in the fridge for a few hours and garnish with sesame seeds when serving.
Note : This marinated kale can keep fresh in the fridge for 2-3 days.