This post may contain affiliate links. I only recommend products or services that I personally use or trust, promise!
Gondeurae Bap (곤드레밥) is a Korean rice dish made with gondeurae (Korean thistle), a type of leafy green vegetable known for its earthy and slightly bitter flavor.
I had it for the first time with my family in Korea during Chuseok (similar to a Korean Thanksgiving). My uncle made a HUGE batch of gondeurae bap in a large gamasot (traditional Korean pot), and it was one of the best things I tried on this family trip!
Whether you’re familiar with Korean cuisine or just starting to explore, gondeurae bap is an easy dish to prepare that celebrates the simplicity and balance of flavors found in Korean cooking.
What is Gondeurae Bap?
Gondeurae bap is a traditional Korean dish that combines rice with gondeurae (thistle), a plant similar to dandelion greens or spinach, often cultivated in Korea’s mountainous regions. The greens are typically steamed or blanched and mixed with rice, creating a nutritious and delicious meal.
“Bap” means rice in Korean, which is actually considered the main dish in Korean cuisine. Gondeurae gives the dish its unique, slightly bitter taste. It’s often enjoyed with a variety of side dishes (banchan) and a dollop of seasoning sauce for an extra kick of flavor.
Ingredients:
Short grain rice- for best results, I don’t recommend using any other type of rice for this dish. Aromatic rice (like jasmine) will significantly alter the flavor.
Korean dried thistle- you can find dried thistle at any Korean market in the dried seaweed section. If you’re unable to find it, Amazon has some here.
Soy sauce- I always use the Sempio brand
Perilla or sesame oil- use sesame oil if you can’t find perilla oil at your local asian market!
Seasoning sauce– optional but highly recommended to add a little yangnyeom (seasoning) sauce on top! Here’s what you’ll need:
- Soy sauce
- Water
- Sesame oil
- Plum syrup
- Green onions
- Garlic
- Gochugaru
- Sesame seeds
Health Benefits of Gondeurae
Gondeurae is not only tasty but also packed with health benefits. It’s rich in fiber, vitamins A and C, and antioxidants, making it great for digestive health and boosting immunity.
Tips & Variations
Add Proteins: If you want to make this a meal , add sautéed mushrooms, tofu, or a fried egg on top.
Substitute Greens: If gondeurae is hard to find, feel free to substitute with any leafy greens like spinach, kale, or dandelion greens.
Rehydrating the gondeurae: dried thistle takes a very long time to rehydrate. If possible, soak in water overnight before preparing the rice.
More rice recipes
Gondeurae Bap (Korean Thistle Rice)
Ingredients
Thistle Rice
- 1.5 cups short grain rice
- 15 g korean thistle
- 1 tsp soy sauce
- 1/2 tsp perilla oil, or sesame oil
Yangnyeom sauce
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp plum syrup, or your choice of sweetener
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tsp sesame oil, optional: spicy sesame oil
- 1 tsp gochugaru
- 1 tsp sesame seeds
Instructions
- Soak 15 grams of dried Korean thistle in water over night or at least 3 hours.
- Drain the water rinse the soaked thistle a few times then boil for 20-30 minutes or until soft.
- Drain and rinse under cold water, then gently squeeze out the water from the softened thistle. Make a few cuts, then lightly mix it with 1 tsp soy sauce and 1/2 tsp perilla oil (or sesame oil).
- Rinse the rice at least 3 times, then cover in water. To measure water for rice, I place my hand flat on top of the rice and there should be enough water to cover my knuckles. Let it soak for 30 minutes before cooking.
- Evenly spread the Korean thistle on top, then cover and cook over medium low heat for 20 minutes.
- Meanwhile, make the yangnyeom sauce if using. Combine 3 tbsp soy sauce, 3 tbsp water, 1 tbsp plum syrup, 2 chopped green onions, 2 minced garlic cloves, 1 tsp sesame seeds 1 tsp sesame oil, and 1 tsp gochugaru (Korean red pepper flakes).
- After 20 minutes, gently fluff the rice and let some steam escape.
- Enjoy with a spoonful or 2 of the yangnyeom sauce 🙂
Nutrition information is automatically calculated, so should only be used as an approximation.
Honestly such a favorites of mine and a staple for my daily meals! Super simple and easy to make which works with my crazy work schedule. 11/10 would recommend 🙂
This is my favorite! I totally forgot about this dish that my halmeoni used to make me. Thanks for bringing those memories back and letting me enjoy this dish once again! It’s a great to eat with Korean jjigae. ❤️
this is such a yummy recipe. makes me feel like I’m eating palace food from the dramas 😄!
Not a well known dish but one of the best!! Thanks for the delicious recipe!!
Grew up eating this and totally forgot about it until I saw this recipe. This is such a nourishing dish – I’ll be making it for my mom next!
Super happy to find more healthy rice recipes for my parents and myself. I’m a huge fan of the sauce and I love to put extra garlic and sesame seeds in. Thank you
I love this type of rice. Looks healthier than plain white rice.
Idk how many times I’ve made this recipe! It’s exactly like how my late grandmother made for me back in Korea! Thank you for this recipe and helping me remember one of my favorite memories with grandmother which is helping her in the kitchen and eating dishes like this!
My husband is Korean so I’ve been researching various different recipes to make for his since his Umma is no longer with us. One thing we both enjoy is rice (cuz carbs, duh). I’ve never heard of Korean thistle until now but was intrigued by the health benefits and excited to find another way to jazz up my rice. This recipe was easy to make much like the other recipes on this site and it was tasty. I actually made it with white rice the first time then purple rice the following and it was great. My husband really enjoyed it and it was another great way to sneak in some fiber while trying something new.
i just made this recipe, but instead of cooking the rice on the stovetop, i used my rice cooker & boiled the thistle for a little less time to account for the rice cooker taking an hour rather than a half an hour to cook the rice & it turned out sooooo good!! i’ve never had anything like this before, & wasnt sure what to expect, but it’s such a delicious earthy flavor that gets added to the rice!! i didn’t have the green onions or sesame seeds to make the yangnyeom sauce, but im excited to pick those up & try it with the sauce too since yangnyeom sauce is heavenly