Savory Gondeure Rice Recipe: Delicious Meal with Fragrant Wild Chive Sauce!
Savory Gondeure Rice Recipe: Delicious Meal with Fragrant Wild Chive Sauce!
Bursting with Savory Flavor! The Perfect Harmony of Gondeure Rice Cooked with Dried Thistle and Fragrant Wild Chive Sauce
Cooking rice with rehydrated dried thistle (Gondeure) brings out a deep, savory aroma that makes for an exceptional dish. Even without many side dishes, a bowl of Gondeure rice is a satisfying meal. When you don’t have many ingredients for side dishes, or when you crave a fragrant and healthy home-cooked meal, try making this Gondeure rice with its subtle, earthy flavor. Topped with a vibrant sauce made from finely chopped wild chives, mixed together, its savory deliciousness will have you scraping the bowl clean in no time. I’ll guide you through the rice-cooking process and share a recipe for a delicious wild chive sauce!
Gondeure Rice Ingredients- 30g Dried Gondeure (about one handful)
- 2 cups Short-grain or Glutinous Rice
- 2 cups Kelp Stock (same volume as the rice)
- 2 Tbsp Perilla Oil
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
Fragrant Wild Chive Sauce Ingredients- 1/2 handful Fresh Wild Chives (about 30g), finely chopped
- 1-2 Red Chilies, seeds removed and finely minced
- 2 Tbsp Soy Sauce (Yangjo-ganjang or Jin-ganjang)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2/3 Tbsp Plum Extract or Syrup
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- A little Oligodang or Corn Syrup (for sweetness adjustment)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
- 1/2 handful Fresh Wild Chives (about 30g), finely chopped
- 1-2 Red Chilies, seeds removed and finely minced
- 2 Tbsp Soy Sauce (Yangjo-ganjang or Jin-ganjang)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2/3 Tbsp Plum Extract or Syrup
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- A little Oligodang or Corn Syrup (for sweetness adjustment)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Before cooking, soak the dried Gondeure for at least half a day in lukewarm water. This soaking step reduces cooking time and helps remove any bitterness from the thistle.
Step 2
Once thoroughly rehydrated, place the Gondeure in a pot, cover with enough water to submerge the leaves, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 20 minutes until tender. After simmering, rinse under cold water and squeeze out excess moisture.
Step 3
Rinse the rice thoroughly and let it soak in water for about 20 minutes. Soaking the rice ensures a fluffy and slightly chewy texture, similar to freshly cooked rice. You can prepare the rice while soaking the Gondeure to save time.
Step 4
After simmering and squeezing out the water, give the Gondeure another firm squeeze with your hands to remove as much residual moisture as possible. Excess water can make the rice mushy.
Step 5
While you can add the Gondeure directly to the rice, it’s even better if you chop it into bite-sized pieces (about 1-2 cm long). This allows the flavors to meld better with the rice and provides a pleasant texture.
Step 6
To enhance the savory depth of the Gondeure, we’ll season it lightly. Place the chopped Gondeure in a bowl, add 1 tablespoon of soy sauce for soup (Guk-ganjang) and 2 tablespoons of perilla oil. The nutty aroma of perilla oil will further complement the earthy flavor of the Gondeure.
Step 7
Gently mix and massage the seasoned Gondeure with your hands to ensure the seasonings are evenly distributed. Be careful not to break the leaves too much.
Step 8
In your rice cooker pot or a heavy-bottomed pot, add the soaked rice. Pour in the kelp stock, using the same volume as the rice. Kelp stock adds a wonderful depth and umami to the rice. If you don’t have kelp stock, plain water can be used, but ensure the water-to-rice ratio remains 1:1.
Step 9
If you don’t have kelp stock readily available, you can quickly make some by boiling 2-3 pieces of dried kelp in the amount of water needed for the rice. Once the water boils, turn off the heat and let it steep for 5-10 minutes, or soak the kelp in water for 1-2 hours beforehand for a more flavorful stock.
Step 10
Arrange the seasoned Gondeure evenly over the rice and kelp stock (or water) in the pot. As the rice cooks, the fragrant aroma of the Gondeure will infuse into the grains.
Step 11
Now, let’s cook the rice. For pot cooking, start on medium heat. Once the water begins to boil vigorously, reduce the heat to low and cook for about 13 minutes. Then, let it steam undisturbed for 10 minutes. This total cooking and steaming time is approximately 23 minutes. (If using an electric rice cooker, select the ‘White Rice’ or ‘Multi-grain’ setting.)
Step 12
Let’s prepare the wild chive sauce, the perfect companion to our Gondeure rice! In a bowl, combine the finely chopped fresh wild chives with all the sauce ingredients: soy sauce, plum extract, minced garlic, gochugaru, oligodang, sesame oil, and toasted sesame seeds. If wild chives are unavailable, you can substitute them with finely chopped green onions, scallions, or leeks for a similarly fragrant sauce.
Step 13
Once the rice is cooked, open the lid of the rice cooker! A warm, savory aroma of Gondeure will fill your kitchen. This is a healthy and hearty Gondeure rice, visually appealing and ready to be enjoyed. Serve generously with the wild chive sauce and mix well for a truly delicious experience!
