Korean Seasoned Thistle Greens
Quick answer
- Active time
- 18 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Gondeure, a thistle-family mountain green from the Jeongseon and Taebaek highlands of Gangwon Province, is better known as the base of gondeure-bap, a rice dish cooked with the greens.
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Dressed with perilla oil, soy sauce, and garlic, it has a soft herbal scent close to mugwort along with an earthy, forest-floor note. Squeeze the boiled greens gently and leave them slightly moist, and chop the tougher stems finer than the leaves so every bite chews the same.
Ingredients
Instructions
- 1
Lightly squeeze 250 g boiled thistle greens to remove excess moisture.
Do not press them dry, because a little remaining moisture keeps the greens supple and helps the soy and perilla oil seasoning coat evenly.
- 2
Cut the greens into 5 cm lengths.
If the stems feel tougher than the leaves, chop only the stems more finely so each bite has a similar texture instead of alternating between soft leaves and fibrous pieces.
- 3
In a mixing bowl, combine 1.5 tablespoons soy sauce, 1 tablespoon perilla oil, 1 teaspoon minced garlic, and 1/4 teaspoon salt.
Stir until the salt is no longer visible and the garlic is evenly suspended.
- 4
Add the greens to the seasoning and massage gently with your fingertips for about 40 seconds.
Loosen any clumped leaves as you mix, so the soy sauce reaches the inner folds without crushing the greens.
- 5
Add 1/2 sliced green onion and fold it through with a light lifting motion.
Keep the pressure gentle so the greens do not break down, while the fresh onion aroma spreads evenly through the namul.
- 6
Sprinkle 1 teaspoon sesame seeds over the top and check the seasoning.
Serve right away, or rest for 30 minutes, then toss once more lightly before serving as a rice side dish.
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