Gondeure-namul-bap, Thistle Rice, 山蓟菜饭, 山薊菜飯, コンドゥレナムルご飯, 곤드레나물밥 Leave a comment

Made with dried Gondeure(thistle), a fragrant, wild mountain plant, which is soaked in water and squeezed, this dish is served with rice cooked with a little perilla oil and topped with seasoned thistle, along with some sauce.

山蓟是生长在高山上的一种野菜 , 不仅口感细嫩,而且有着独特的香气。焖饭时将晾干的山蓟菜用水泡发后放在大米上面,再放一些白苏油,米饭焖好出锅后,配着调味酱吃即可。

把山薊菜放在大米上面煮成飯後,配調味醬吃的山菜飯。山薊菜生長在山或田野,將晾乾 的山薊菜用水泡發後使用 , 它的特點在於柔和的口感和獨特的香氣。


Ingredients (serve 4)
2 cups (1 lb, 450g) short-grain rice, ½ cup glutinous rice (3½ oz, 110g), 2 oz (60g) dried gondeure (after soaking 10 oz, 300g), 3 cups water (750ml), 2 tablespoons soy sauce for soup, 2 tablespoons perilla oil

Seasoning 1 tablespoon soy sauce for soup, 2 tablespoons soy sauce, 1 tablespoon water, ½ tablespoon minced garlic, 1 tablespoon gochut-garu (red chili pepper powder), 2 tablespoons toasted perilla seeds, 1 tablespoon perilla oil

1. Wash the short grain rice and glutinous rice until water runs clear. Add enough water to cover and soak them for 20 minutes and then drain.
2. Soak the gondeure in the lukewarm water for 1 hour. In a large saucepan, add the gondeure and 3 cups of water. Bring to boil over low heat for 30 minutes. Strain and squeeze out excess water.
3. In a medium bowl, place the gondeure and add soy sauce for soup and perilla oil then mix well.
4. In a medium bowl, combine all the ingredients for seasoning and mix well.

1. In a large saucepan, heat the perilla oil over high heat. Add the gondeure and stir-fry for 10 minutes. Add the soaked rice and stir-fry.
2. Add 3 cups water and bring to boil over medium heat.
3. When the rice is tender but firm, reduce the heat to low and simmer for 10 minutes.
4. Gently stir the rice with a wooden spoon and scoop into an individual bowl. Serve with seasoning.

Leave a Reply

< Back
There are no products in your cart.
Product total: 0.00$
Pay now
0 items in your cart - 0.00$
Pay now