Korean Steamed Thistle Greens with Perilla
Quick answer
Gondre deulkkae jjim is a steamed side dish of blanched thistle greens cooked down with ground perilla seeds, perilla oil, and soup soy sauce.
What makes this special
- Gondre deulkkae jjim combines thistle greens with perilla powder for a clean, nutty finish.
- Perilla powder added just before turning off heat keeps the nuttiness clean
- Thistle's soft fibrous strands hold perilla oil seasoning in every bite
Key ingredients
Core cooking flow
- 1 Rinse 220g blanched thistle greens several times in cold water to remove grit caught in the fibers.
- 2 Mix 1.5 tbsp soup soy sauce, 1 tsp minced garlic, 120ml water, and the salt in a bowl.
- 3 Put the cut greens and seasoning mixture in a pot, then toss gently by hand...
Gondre deulkkae jjim is a steamed side dish of blanched thistle greens cooked down with ground perilla seeds, perilla oil, and soup soy sauce. The greens are seasoned with garlic and oil first, then covered and left to steam over low heat so the liquid is slowly absorbed into the fibrous leaves rather than evaporating away. Adding the perilla powder toward the end of cooking, rather than at the beginning, prevents the nutty flavor from turning bitter or chalky from prolonged heat exposure. The soft, absorbent fibers of the thistle greens hold the seasoning exceptionally well, meaning each bite carries a concentrated burst of savory, nutty flavor throughout. Pulling the pan off the heat while a little texture remains in the greens keeps the dish from turning mushy. Green onion cut into rough pieces is added on top at the end, and a final drizzle of perilla oil revives the aroma. The ingredient list is short, but the result is a deeply satisfying dish often piled over hot rice or served as a companion to gondre bibimbap.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 220g blanched thistle greens several times in cold water to remove grit caught in the fibers.
Squeeze firmly so excess water does not dilute the seasoning, then cut the greens into 5cm lengths.
- 2Season
Mix 1.5 tbsp soup soy sauce, 1 tsp minced garlic, 120ml water, and the salt in a bowl.
Stir until the salt dissolves so the seasoning spreads evenly instead of clinging to one part of the greens.
- 3Season
Put the cut greens and seasoning mixture in a pot, then toss gently by hand so the liquid reaches between the strands.
Drizzle in 1 tbsp perilla oil and turn the greens once more to coat them.
- 4Control
Cover the pot and steam over medium-low heat for about 8 minutes.
The bottom should stay lightly moist, not dry, so add water 2 tbsp at a time if the liquid disappears too quickly.
- 5Step
When the greens are tender but not collapsing, lower the heat.
Add 3 tbsp ground perilla seeds and stir quickly so the powder thickens the remaining liquid without forming dry clumps or tasting chalky.
- 6Finish
Scatter the roughly sliced green onion over the top and drizzle with the remaining 0.5 tbsp perilla oil.
Turn the greens once, then turn off the heat while they are still moist and serve with rice.
After the steps
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