Korean Steamed Thistle Greens with Perilla
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gondre, a soft mountain thistle green, soaks up seasoning readily, and steamed with ground perilla seed and perilla oil it turns deeply nutty.
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It is kept a little moist and often spooned over rice and mixed in.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Cover and cook over medium-low heat for about 8 minutes.
Lower the heat if the pan begins to dry so a shallow layer of liquid remains.
- 5
When the greens are tender but not collapsing, lower the heat.
- 6
Add 3 tbsp ground perilla seeds and stir quickly so the powder thickens the remaining liquid without forming dry clumps or tasting chalky.
- 7
Scatter the roughly sliced green onion over the top and drizzle with the remaining 0.5 tbsp perilla oil.
- 8
Turn the greens once, then turn off the heat while they are still moist and serve with rice.
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