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Sohui Kim

Charred Braised Leeks

Dae-Pa Jorim

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Korean Home Cooking: Classic and Modern Recipes
Korean Home Cooking

By Sohui Kim

Published 2018

  • About

This is not a traditional Korean banchan, but I just knew it would taste good. And how could it not, with charred sweet leeks slow-cooked in anchovy stock and umami-rich doenjang? If you have a bunch of leeks on hand, this is the recipe for them.

Ingredients

  • 1 pound (455 g/about 2 large) leeks
  • 1 tablespoon

Method

  1. Split the leeks lengthwise, trimming the root but leaving enough stem intact that the leeks still hold together. Immerse the leeks in cold running water and make sure they are clean of any grit or dirt between the leaves.
  2. Pat the leeks very dry, discard the dark green tops, and cut the white and light green parts into 2 to 3 pieces.
  3. In a skillet, heat

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