Dressed kale (Kale moochim 케일 무침) from The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (page 85) by Joanne Lee Molinaro

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sophie_lfm61y on March 05, 2026

    This was so easy and delicious, I’ve had a container of doenjang that I’ve been unsure how to use - and now I know that I will quickly use up the tub with this recipe

  • lorloff on November 01, 2025

    I made this with a mixture of Tuscan kale and fresh beet leaf greens. It was really great and got better the second day.

  • alysekstokes on September 04, 2025

    I made this as part of banchan spread, and it was great. The flavor is nutty and savory. I like the use of kale instead of spinach as it provides a more toothsome texture and seems to hold up in the fridge longer. This is a perfect accompaniment to spicier banchan dishes or to a richer, spicy main dish.

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