AI-generated image
Gondeure bap
Thistle greens rice
Gondeure namul bap (곤드레나물밥): Jeongseon rice cooked with dried Korean thistle greens, with seasoned soy
Gondeure, a mountain thistle that grows on the steep slopes of Jeongseon in Gangwon, kept villagers fed through lean springs, and gondeure bap is now what visitors travel to Jeongseon's five-day market to eat: rice cooked with the soft, dried greens and a little perilla oil, served with a soy, spring onion and sesame sauce. It is earthy, mild and fragrant, a little like artichoke. A portion is about 320 kcal. Dried gondeure must be soaked overnight and boiled for 20 minutes beforehand, which is not counted; Korean grocers also sell it ready-boiled and frozen. The common mistake is not squeezing the greens well, which makes the rice wet and soft. Chef's tip: toss the squeezed greens with a spoon of perilla oil and soup soy before they go on the rice; they season the grains as they steam.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 10 ½ oz short-grain ricewashed and soaked for 20 minutes, drained
- 7 oz rehydrated, boiled gondeure (Korean thistle)squeezed well, cut into 5 cm lengths
- 1 tsp soup soy sauce (guk-ganjang)or light soy sauce
- 1 ½ cups water
For the seasoning sauce
- 4 tbsp soy sauce
- 2 spring onionsfinely chopped
- 1 garlic cloveminced
- 1 tbsp toasted sesame oil
- 1 tsp toasted sesame seeds
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Toss 7 oz rehydrated, boiled gondeure (Korean thistle) with 1 tbsp perilla oil or toasted sesame oil and 1 tsp soup soy sauce (guk-ganjang) until coated.
Step 2: Put the drained 10 ½ oz short-grain rice in a heavy pot with 1 ½ cups water and spread the greens evenly on top.
Step 3: Cover, bring to the boil over a medium-high heat, then cook on the lowest heat for 15 minutes without lifting the lid. Turn off and leave for 10 minutes, until the rice is tender and has absorbed all the water.
25 minStep 4: Meanwhile, mix 4 tbsp soy sauce, 2 spring onions, 1 garlic clove, ½ tsp gochugaru (Korean chilli flakes), 1 tbsp toasted sesame oil and 1 tsp toasted sesame seeds.
Step 5: Mix the greens gently into the rice and serve with the sauce to stir in at the table.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 7 g
- Carbs
- 62 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gondeure bap take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of perilla oil or toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Thai
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.