Korean Gangwon Gondre Rice
Gondre, a wild thistle green traditionally foraged in the mountains of Gangwon province, is soaked, squeezed dry, and layered over rice before cooking in a pot. The three-stage heat method - high for five minutes, medium-low for ten, then low for ten more - followed by a ten-minute rest produces fluffy grains infused with the greens' earthy herbal scent. The rice is intentionally plain so that a soy-based dressing of garlic, green onion, chili flakes, and sesame oil can be mixed in at the table, providing a sharp contrast. Dried gondre works year-round, though the fragrance peaks with fresh spring-harvested greens.
Adjust Servings
Instructions
- 1
Rinse and soak rice for 20 minutes; squeeze gondre and cut into 3 cm pieces.
- 2
Place rice and water in a pot and spread gondre evenly on top.
- 3
Cook rice: high heat 5 min, medium-low 10 min, low 10 min.
- 4
Turn off heat and rest 10 minutes, then gently mix rice and greens.
- 5
Mix soy sauce, green onion, garlic, chili flakes, and sesame oil for dressing.
- 6
Serve gondre rice with the sauce and mix before eating.
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