📝 About This Recipe
Transport your senses to the misty Gangwon mountains with this humble yet profound temple-style dish. Gondeure-bap features dried thistle (Cirsium setidens) which, when rehydrated and steamed with short-grain rice, imparts a deep, earthy aroma and a buttery, tender texture. It is a nutritional powerhouse that celebrates the Korean philosophy of 'Yaksik-dongwon'—the belief that food and medicine share the same root.
🥗 Ingredients
The Rice and Thistle
- 2 cups Short-grain white rice (rinsed and soaked for 30 minutes)
- 50 grams Dried Gondeure (Thistle) (roughly 2-3 large handfuls)
- 2 tablespoons Toasted sesame oil (high quality for best aroma)
- 1 tablespoon Guk-ganjang (Korean soup soy sauce) (adds a deep salty base)
- 2 cups Water (adjust slightly if using a rice cooker)
The Signature Yangnyeom-jang (Seasoning Sauce)
- 4 tablespoons Soy sauce (regular all-purpose soy sauce)
- 1 tablespoon Korean chili flakes (Gochugaru) (coarse grind)
- 2 stalks Green onions (finely minced)
- 1 clove Garlic (minced)
- 1 tablespoon Toasted sesame seeds (crushed slightly to release oils)
- 1 teaspoon Sugar or honey (to balance the saltiness)
- 1 tablespoon Perilla oil or Sesame oil (perilla oil is more traditional for this dish)
👨🍳 Instructions
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1
Place the dried gondeure in a large bowl and cover with plenty of water. Soak for at least 4 hours, or ideally overnight, until the leaves are pliable.
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2
Transfer the soaked thistle and its soaking water to a pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes until the stems are tender to the touch.
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3
Turn off the heat and let the thistle sit in the hot water for another 20 minutes to further soften. Drain and rinse thoroughly in cold water, squeezing out excess moisture.
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4
Cut the softened thistle into 2-inch (5cm) lengths, making it easier to eat once mixed with the rice.
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5
In a mixing bowl, toss the thistle with 1 tablespoon of sesame oil and 1 tablespoon of soup soy sauce. Massage the seasoning into the greens for a minute.
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6
Wash the short-grain rice until the water runs clear. Drain and let it sit in a strainer for 10 minutes, then place it in a heavy-bottomed pot or a rice cooker.
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7
Add 2 cups of water to the rice. If using a pot, ensure the water level is just slightly lower than usual, as the thistle will release a small amount of moisture.
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8
Spread the seasoned thistle evenly over the top of the rice. Do not stir it in yet; let it sit as a blanket on top.
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9
If using a pot: Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to the lowest setting and simmer for 15 minutes.
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10
After 15 minutes, turn off the heat and let the rice steam, undisturbed, for another 10 minutes. This is crucial for the perfect texture.
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11
While the rice steams, prepare the sauce by combining soy sauce, gochugaru, minced green onions, garlic, sesame seeds, sugar, and perilla oil in a small bowl.
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12
Open the pot and drizzle the remaining 1 tablespoon of sesame oil over the thistle. Use a rice paddle to gently fluff and mix the thistle into the rice.
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13
Serve the hot rice in individual bowls, allowing guests to add the prepared sauce to their own taste and mix it in.
💡 Chef's Tips
If you can't find dried gondeure, you can substitute with dried radish greens (siraegi) or even fresh kale, though the flavor profile will change. For the most authentic experience, use a stone pot (dolsot) to create a crispy rice crust (nurungji) at the bottom. Don't skip the soaking and boiling process for the dried thistle; if undercooked, the stems will be unpleasantly fibrous. Perilla oil (deulgireum) has a nuttier, more herbal flavor than sesame oil and is the traditional choice for mountain greens. Always use short-grain 'sushi' rice for the correct sticky-tender consistency.
🍽️ Serving Suggestions
Serve with a light soybean paste soup (Doenjang-guk) to complement the earthy tones. Pair with a side of seasoned grilled tofu or a simple vegetable pancake (jeon). Enjoy with a glass of chilled Makgeolli (Korean rice wine) for a rustic, country-style meal. Provide extra toasted seaweed (Gim) to wrap spoonfuls of the seasoned rice. Serve alongside fresh kimchi or pickled radish to provide a bright, acidic contrast.