Savory Gondre Namul with Doenjang: A Delicious Herbal Side Dish
#DriedGondreRecipe #GondreNamul #GondreMuchim #DoenjangNamul #HerbalSideDish #HomestyleCooking #KoreanFood
Create a flavorful herbal side dish from dried gondre in your pantry. After making gondre rice, you might find leftover dried gondre. This recipe transforms it into a delicious and savory gondre namul seasoned with doenjang (Korean soybean paste). Soaking and boiling the dried gondre until tender, then gently mixing it with a doenjang-based sauce, results in a side dish that perfectly complements any meal. While it takes some time, the rich flavor is well worth the effort.
Ingredients
- 300g Dried Gondre
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Plum Extract (Maesil Extract)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Scallions
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
The evening before, soak the dried gondre in plenty of water. It’s important to soak it long enough for the gondre to become tender.
Step 2
The next morning, place the soaked dried gondre in a pot and boil it. While the leafy parts may be tender in about 30 minutes, the stems can be quite tough, so it’s best to boil them for at least an hour. If using a small pot, add water as needed during cooking. If you have a large pot, you can add plenty of water from the start and boil it thoroughly.
Step 3
Once boiled, drain the gondre and rinse it thoroughly under cold running water. This process removes residual heat and impurities, resulting in a cleaner taste. After rinsing, firmly press the gondre with your hands to squeeze out as much water as possible.
Step 4
In a bowl, combine the squeezed gondre with doenjang, minced garlic, and chopped scallions. These ingredients form the base flavor of the gondre doenjang namul.
Step 5
Add 2 tablespoons of plum extract. Plum extract helps to cut through any raw taste and adds a subtle sweetness. Finally, add 1 tablespoon of sesame oil for a nutty aroma and rich flavor.
Step 6
Once all the seasonings are added, gently mix the gondre with the seasonings using your hands. Ensure the dressing is evenly distributed throughout the leaves and stems by massaging it well.
Step 7
This prepared gondre doenjang namul can be stored in an airtight container in the refrigerator for about 3-4 days. Serve this savory and mild herbal dish, and optionally sprinkle with toasted sesame seeds for an extra touch of flavor and visual appeal.
