Aromatic Gondre Namul Rice Recipe
How to Make Delicious Gondre Namul Rice with Dried Gondre from Biryonggol Gondre Farm (Gondre Dad)
Hello! This is Henri’s Sister, your cooking guide. Today, we’re making flavorful Gondre Namul Rice using dried gondre. My father is from Gangwon-do, so this dish brings back fond childhood memories. Just 50g of dried gondre expands to enough for 10 servings, so it’s perfect for a family meal. Enjoy the gentle aroma and soft texture of gondre combined with perfectly cooked rice for a truly satisfying meal.
Gondre Namul Rice Ingredients- 1 handful boiled gondre leaves (approx. 50g)
- 2 cups rice
- 1/2 cup radish (diced)
- 1 handful bean sprouts
- 2 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
Flavorful Seasoning Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp onion (finely minced)
- 1 Korean chili pepper (seeds removed, minced)
- 1 Tbsp green onion (chopped)
- 2 Tbsp sesame oil
- Pinch of sesame seeds (optional)
- 2 Tbsp soy sauce
- 1 Tbsp onion (finely minced)
- 1 Korean chili pepper (seeds removed, minced)
- 1 Tbsp green onion (chopped)
- 2 Tbsp sesame oil
- Pinch of sesame seeds (optional)
Cooking Instructions
Step 1
First, let’s rehydrate and boil the dried gondre. For about 50g of dried gondre, boiling it in water for 5 minutes is the quickest method. (Refer to the product packaging for specific soaking or boiling times.) While there’s a 30-minute soaking method, well-dried gondre becomes tender enough with just boiling. After boiling, rinse it under cold water and squeeze out excess moisture.
Step 2
Boil the gondre in simmering water for about 5 minutes. After turning off the heat, check the texture of the gondre. If it’s still a bit firm, leave it in the pot to steam for another 10 minutes. This will make it extra tender.
Step 3
Now, let’s prepare the rice. For two servings, 1.5 to 2 cups of rice is ideal. Wash the rice thoroughly, then drain it well in a sieve until completely dry. For namul rice, water control is crucial, so ensuring the rice is well-drained after washing is key.
Step 4
Here’s a secret to making your gondre namul rice extra moist and delicious: add radish! I remember eating gondre rice with radish at a market in Jeongseon, and it was so much softer and tastier. I often use this method. Radish adds moisture to the rice, preventing it from drying out and keeping it perfectly tender.
Step 5
Place the thinly sliced radish over the drained rice. Layering radish first helps the rice cook evenly and infuses it with a subtle sweetness.
Step 6
Today, I’m also adding some bean sprouts from the fridge. Adding bean sprouts gives the rice a satisfying crunch and a beautiful appearance.
Step 7
Have your boiled and squeezed gondre leaves ready.
Step 8
Chop the gondre leaves into bite-sized pieces (about 2-3 cm). If they’re too long, they can be a bit awkward to mix when eating, so cutting them to a manageable size is recommended.
Step 9
In a bowl, combine the chopped gondre leaves with 1 Tbsp soy sauce, 2 Tbsp sesame oil, and 1/2 Tbsp minced garlic. Mix well by massaging it with your hands (‘balak-balak’). This ensures the seasonings are evenly distributed and enhances the gondre’s flavor. Marinating it beforehand really brings out its aromatic qualities.
Step 10
Now, layer the radish, bean sprouts, and seasoned gondre leaves over the rice. When adding water, account for the moisture from the bean sprouts and radish. For two cups of rice, fill the water to about 80% of the cup’s height (about a finger’s joint below the rim). If you’re making gondre rice without radish and bean sprouts, use water equal to the amount of rice. (I used the ‘White Rice – Normal’ setting on my Cuchen rice cooker.)
Step 11
While the rice is cooking, let’s make the delicious seasoning sauce. In a bowl, combine 1 Tbsp chopped green onion, 1 Tbsp minced onion, and 1 minced Korean chili pepper. Add 2 Tbsp soy sauce, 2 Tbsp sesame oil, and a pinch of sesame seeds. Mix well until combined. Your flavorful dipping sauce is ready!
Step 12
The rice is cooked! Open the rice cooker, and you’ll be greeted by the warm, earthy aroma of gondre. Gently fluff the rice with a spatula, mixing the gondre leaves evenly with the rice grains. Be careful not to mash the rice.
Step 13
Serve the mixed gondre namul rice, and drizzle it with the prepared seasoning sauce. The combination of the soft gondre and the crunchy bean sprouts creates a wonderful texture. The radish keeps the rice wonderfully moist.
Step 14
Spoon the warm gondre namul rice into a bowl and mix it with the seasoning sauce. You can add the sauce gradually to adjust the seasoning to your preference. Enjoy the natural flavor of gondre!
Step 15
Today, I also stir-fried some bulgogi for my husband. Savory and sweet bulgogi is a perfect pairing with fragrant gondre namul rice. It makes for a hearty and delicious meal.
Step 16
And here is our beautifully presented retro gondre namul rice set! The accompanying soybean paste stew (Doenjang Jjigae) is something that was served with gondre rice in Jeongseon, and I liked it so much that I often make it at home when I prepare this dish. The combination of savory stew and gondre rice is truly excellent.
