Entree: South Korea – Gangwon – 곤드레밥 ➤ Gondeure-bap (Steamed rice cooked together with seasoned wild mountain greens)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
22 min
Additional
10 min
Total
57 min
Ingredients
- 2 cups (400 g) short-grain white rice
- 8 oz (225 g) fresh gondeure (Cirsium setidens) or 2 oz (60 g) dried gondeure rehydrated
- 1 tbsp (15 ml) sesame oil, plus extra for finishing
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil or perilla oil
- 2 cloves (8 g) garlic, minced
- 1/2 tsp (2.5 g) salt, plus more to taste
- 2 1/2 cups (600 ml) water or light vegetable broth
- 1 tbsp (9 g) toasted sesame seeds
- 1 scallion, thinly sliced (optional)
- 1 tsp (5 g) sugar (optional, to balance bitterness if needed)
Instructions
1. Rinse the rice under cold water until the water runs clear, then soak in cold water for 20–30 minutes; drain.
2. If using fresh gondeure, trim tough stems and blanch leaves in boiling water 30–60 seconds, then drain and squeeze out excess water; if using dried, rehydrate according to package and drain.
3. In a skillet, heat 1 tbsp (15 ml) vegetable or perilla oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add the blanched gondeure, 1 tbsp (15 ml) soy sauce, 1 tsp (5 g) sugar if using, and 1 tbsp (15 ml) sesame oil; toss and cook 1–2 minutes to combine. Season with 1/2 tsp (2.5 g) salt and remove from heat.
4. In a heavy-bottomed pot or heated stone pot, layer the drained rice and spread the seasoned gondeure evenly over the top; pour 2 1/2 cups (600 ml) water or broth over the rice.
5. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer 18–22 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, for 10 minutes to steam. If using a stone pot and you want a crust, after rice is mostly cooked raise heat briefly for 1–2 minutes until a light crust forms, then reduce and finish steaming.
7. Drizzle additional sesame oil to taste, sprinkle toasted sesame seeds and sliced scallion, and serve hot, mixing greens through the rice before eating.
