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 🙂
Tried this recipe?Let us know how it was!
This Post Has 10 Comments
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