Gently Sautéed Dried Gondre (Cirsium setidens) Namul: My Brother-in-Law’s Secret Recipe!
A Complete Guide: How to Boil Dried Gondre and Sauté it Deliciously
Following a special method taught to me by my talented brother-in-law, I’ve boiled dried gondre until wonderfully tender and sautéed it to perfection. Enjoy this healthy and delicious meal, highlighting the savory aroma and soft texture of gondre!
Ingredients
- 60g Dried Gondre (Cirsium setidens)
- 1 Tbsp Minced Garlic
- 1 Tbsp Finely Chopped Green Onion
- 1.5 Tbsp Soup Soy Sauce (Guk-ganjang)
- Pinch of Salt
- A little Cooking Oil
- 1.5 Tbsp Perilla Oil (Deul-gireum)
- 3 Tbsp Water
Cooking Instructions
Step 1
First, prepare the dried gondre. Soak the dried gondre in lukewarm water for more than one day until fully rehydrated. This soaking process will tenderize the vegetable and remove any bitterness.
Step 2
Rinse the rehydrated gondre several times under clean water to remove any dirt or debris.
Step 3
Place the rinsed gondre in a pot and add enough water to cover it generously.
Step 4
Bring the water to a boil over high heat and simmer for 5 minutes. Boiling at high heat initially helps to preserve the vibrant color of the vegetable.
Step 5
Reduce the heat to medium-low, cover the pot, and continue to simmer for about 20 minutes, or until the gondre is completely tender. It’s crucial to boil it until it reaches a soft consistency.
Step 6
Turn off the heat, keep the lid on, and let it steam for another 20 minutes. This steaming process further tenderizes the gondre, improving its texture.
Step 7
Transfer the boiled gondre to a bowl of cold water and gently rinse it by swishing it around multiple times. Be careful not to mash the leaves; a gentle rinse is key.
Step 8
Gently squeeze out excess water from the cleaned gondre with your hands.
Step 9
Place the squeezed gondre in a bowl. Add 1 tablespoon of minced garlic, 1 tablespoon of finely chopped green onion, 1.5 tablespoons of soup soy sauce, and 1.5 tablespoons of perilla oil.
Step 10
Gently mix and massage the ingredients into the gondre with your hands until the seasoning is evenly distributed. Be sure to mix gently so as not to break the leaves.
Step 11
Let the seasoned gondre sit for about 5 minutes to allow the flavors to meld and penetrate the vegetable.
Step 12
Heat a sauté pan over medium-low heat and add a swirl of cooking oil.
Step 13
Add the seasoned gondre to the heated pan.
Step 14
Pour in 3 tablespoons of water to help the gondre sauté without sticking and to keep it moist.
Step 15
Sauté the gondre for 1 to 2 minutes over medium-low heat. Taste and adjust seasoning with salt or soup soy sauce/fish sauce if needed. Avoid overcooking to preserve the nutty aroma of the perilla oil.
Step 16
Transfer the delicious sautéed dried gondre to a serving plate. Enjoy it with a bowl of warm rice!
