Korean Steamed Thistle Greens with Perilla
Gondre deulkkae jjim is blanched thistle greens steamed with ground perilla seeds, perilla oil, and soup soy sauce. The greens are first seasoned with garlic and oil, then cooked covered so they absorb the liquid, and perilla powder is added late to build a thick, nutty broth without any chalky taste. The soft, fibrous thistle greens hold the seasoning well, delivering concentrated flavor in every bite. Finished with sliced green onion and an extra drizzle of perilla oil, this is a simple but deeply satisfying side dish often served over a bowl of rice.
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Instructions
- 1
Cut thistle greens into 4-5 cm lengths and gently squeeze out moisture.
- 2
Mix greens with soup soy sauce, garlic, and half of the perilla oil.
- 3
Put seasoned greens and water in a pot, cover, and steam over medium heat for 10 minutes.
- 4
Add ground perilla, lower heat, and simmer while stirring for 5 minutes.
- 5
Add chopped green onion and remaining perilla oil, cook 2 more minutes, and adjust seasoning.
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