Gondre Namul Bokkeum (Stir-Fried Seasoned Thistle Greens)
A savory side dish made by soaking and boiling dried thistle greens until tender, then stir-frying them moistly with anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish made from tender-boiled dried thistle greens is wonderful to enjoy for Jeongwol Daeboreum as a dried greens (mungnamul) dish. Stir-fried with a shallow pour of anchovy broth, it stays moist and gains deep savory flavor. A finish of coarsely ground sesame seeds and toasted sesame oil brings out a nutty, clean flavor.
- Servings
- about 3–4 servingsOriginal: 3-4 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried gondre (thistle greens)50 g (200 g, after soaking and prepping)
Seasoning
- Minced green onion2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tsp
- Anchovy broth4 tbsp
- Salt1/3 tsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Pouring lukewarm water instead of cold water cuts down on soaking time; soak for about 1-2 hours.
- Depending on your preference, you may substitute perilla oil or perilla seed powder instead.
Steps
Prepare the ingredients
Here is 50 g of completely dried gondre (thistle greens).
They break easily, so handle them gently until they are soaked.
Among the seasoning ingredients needed for the stir-fried greens, prepare the white part of the large green onion (daepa) and mince it finely, and brew a rich anchovy broth for deep flavor in the greens.
Coarsely grinding toasted sesame seeds before adding them to stir-fried greens makes the dish much nuttier and more delicious.
Soak the dried gondre
The stems of dried gondre are thin and tender, and since it is mostly leaves, it takes less time to soak than sweet potato stems which consist only of stems.
Pouring lukewarm water instead of cold water helps cut down on soaking time.
As they soak, the greens expand in volume, so pour in generous amounts of water.
If you soak them for about 1-2 hours, the dried leaves that were stuck together will separate softly.
If you feel they are not soaked enough, extend the soaking time.
Once they are fully soaked, rinse them several times until the water runs clear so any foreign debris or dust washes away.
Boil the dried gondre
Pour enough water into a pot to submerge the gondre greens, and once it begins to boil, simmer over low heat for about 20-30 minutes.
Turn off the heat, let it sit to steam in the residual heat, and once cooled, rinse in cold water and drain in a colander.
You can adjust the boiling time by checking until the gondre greens become tender enough to chew comfortably.
When 50 g of dried gondre is soaked, boiled, and prepped, it yields about 200 g.
Season the greens
Squeeze out any remaining moisture firmly with your hands and trim away tough, fibrous stems.
Once cut into comfortable bite-sized lengths, add 2 tbsp minced green onion, 1 tsp minced garlic, and 1 tbsp soup soy sauce (guk-ganjang), then mix evenly to season.
Stir-fry
Heat oil in a pan, add the seasoned gondre greens, stir-fry lightly until glossy, and add 4 tbsp anchovy broth to stir-fry until moist and tender.
If you feel they are still not tender enough, pour in a little more broth, cover with a lid, and let them steam over low heat.
Once stir-fried until the moisture cooks off to a nice consistency, taste it...
It seemed a little mild, so I seasoned it with 1/3 tsp salt...
Turn off the heat, add 1 tbsp toasted sesame oil and 1 tbsp ground toasted sesame seeds, and mix evenly to finish.
Depending on your preference, you may substitute perilla oil or perilla seed powder instead.
Finish
After going through the process of soaking, boiling, and stir-frying dried gondre, it is finished like this.
It is an amount suited for a single meal for 3-4 people.
Since dried greens involve many steps and take a long time, preparing and prepping a large batch at once makes them convenient to enjoy over time.
Ppunwife's tips
- Pouring lukewarm water instead of cold water cuts down on soaking time.
- Coarsely grinding toasted sesame seeds before adding them to stir-fried greens makes the dish much nuttier and more delicious.
- If you feel the greens are not tender enough, pour in more broth, cover with a lid, and let them steam over low heat.
FAQ
Is there a way to cut down on soaking time for dried gondre?
Pouring lukewarm water generously over the greens instead of cold water will shorten the soaking time.
What should I do if the stir-fried greens are not tender enough?
Pour in a little extra anchovy broth, cover with a lid, and let them steam over low heat to make them noticeably more tender.
Can I use other ingredients instead of toasted sesame oil and sesame seeds for the finish?
Depending on your preference, you can use perilla oil or perilla seed powder instead of toasted sesame oil and ground sesame seeds to add a nutty flavor.
