Korean Thistle Greens Rice (Gondeure Namul Bap)
Cook dried gondeure until tender, dress with perilla oil, then steam it over rice.
- Cuisine
- Korean
- Prep
- 155 min
- Cook
- 64 min
Scale the recipe
Ingredients
- Dried gondeure (Korean thistle greens) Dry weight before soaking, after discarding damaged leaves
- 30 g
- Non-glutinous white rice Dry rice before rinsing or soaking
- 300 g
- Rice cooking water
- 2 C
Seasonings
- Perilla oil
- 1 T
- Korean soup soy sauce (gukganjang)
- 1/2 T
- Minced garlic
- 1/3 T
- Korean all-purpose soy sauce (jinganjang)
- 2 T
- Scallions
- 12 g
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Sort the dried greens
Remove damaged leaves and debris, then weigh the dry gondeure 30 g. Rinse it in a strainer under running water.
-
Soak in cold water
Cover the greens with clean water and soak, covered, in the refrigerator for about 2 hours. If the center stays dry, soak longer or follow the package directions.
-
Boil until tender
Discard the soaking water. Boil the greens in fresh water over medium heat for about 25–30 minutes, until even thick stems feel tender when pinched.
-
Drain and trim the stems
Drain, rinse briefly and squeeze out the water by hand. Trim tough stems and cut the rest into about 3 cm lengths.
-
Season with perilla oil and soup soy sauce
Add perilla oil 1 T, soup soy sauce 1/2 T and minced garlic 1/3 T. Separate the strands and toss evenly.
-
Wash and soak the rice
Wash the rice 300 g, soak in fresh water for 30 minutes and drain in a strainer.
-
Spread greens over rice
Spread the rice in a heavy pot and add the rice cooking water 2 C. Arrange the seasoned greens in an even layer on top.
-
Boil, then lower the heat
Cover and heat over medium-high. When you hear it boiling, reduce to low and cook for about 15 minutes.
-
Rest off the heat
Turn off the heat and leave covered for 10 minutes. Open the lid away from your body and fold the rice and greens together with a paddle.
-
Make the scallion sauce
Finely slice the scallions 12 g and mix with all-purpose soy sauce 2 T and toasted sesame 1/2 T in a small bowl.
-
Serve the rice
Serve the rice in bowls with the sauce on the side. Spread leftovers in a shallow container to cool quickly and refrigerate within 1 hour.
