Korean Gangwon Gondre Rice
Squeeze 140 g soaked gondre firmly so the rice does not turn soggy, and spread it over 360 g rice, soaked for 20 minutes, in 480 ml water. Cook 5 minutes on high, 10 minutes on medium-low, and 10 minutes on the lowest setting, since this stepped-down heat decides how sticky the rice turns out. Turn off the heat, leave the lid on for 10 minutes, then fold the greens through the rice.
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Gondre, a mild wild thistle green from the mountains of Gangwon Province, cooks right on top of the rice, so the rice itself stays plain with a soft, grassy aroma.
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The seasoning comes at the table: soy sauce mixed with green onion, garlic, chili flakes, and sesame oil brings salt and heat against the gentle greens. Fresh gondre is most fragrant in spring, but properly soaked dried gondre gives nearly the same result year round.
Ingredients
Instructions
- 1
Rinse 360g rice and soak it in cold water for 20 minutes.
Rinse 140g soaked dried gondre lightly, squeeze it firmly, and cut it into 3cm lengths.
- 2
Put the soaked rice in the pot and pour in 480ml water.
Spread the squeezed gondre evenly over the rice and separate any clumps.
- 3
Heat on high for 5 minutes to bring the water to a full boil.
Reduce to medium-low for 10 minutes, then to the lowest setting for another 10 minutes. This staged heat reduction determines the rice's final sticky texture.
- 4
Turn off the heat and keep the lid on for 10 minutes to steam.
Open and fold the gondre and rice together thoroughly with a rice paddle so the greens are evenly distributed throughout.
- 5
Mix 3 tbsp soy sauce, 3 tbsp minced green onion, 1 tsp minced garlic, 1 tsp gochugaru, and 1 tbsp sesame oil in a small bowl.
- 6
Serve the gondre rice in a bowl alongside the seasoning sauce.
Spoon the sauce over the rice and mix before eating to bring out the distinctive soft, herbal fragrance of the greens.
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