Gondre Namul Rice & Bellflower Root Banchan

Ingredients

• Gondre (Korean Thistle - 50 grams)
• Rice - 1.5 cups
• Water - 1.5 cups
• Perilla oil - 1 Tablespoon (or use Sesame oil)
• Soy Sauce - 1 Tablespoon
• Soy Sauce - 3 Tablespoons
• Minced garlic - 1/2 Tablespoon
• Sesame oil - 1 Tablespoon
• Gochugaru - 1/2 Tablespoon
• Sesame seeds -1 Tablespoon
• Chopped green onions - 1 stalk
• Bellflower Root - 150 grams
• Salt - 1 Tablespoon (for sweating out the root)
• Minced garlic - 1 teaspoon (! )
• Salt - few shakes
• Chopped green onion - few pinches
• Sesame oil - a drizzle

Instructions

1. 1

   --- Gondre Rice ---

2. 2

   Soak gondre overnight in a large mixing bowl. (Or at least 5-6 hours if you want to make it on the same day).

3. 3

   Drain the gondre after soaking. Then wash it under running water and give 2-3 thorough washes to get rid of any dirt or debris. Place in strainer.

4. 4

   Then bring a pot of water up to boil. Once its boiling, place the gondre in. Then reduce the heat to a medium. Place the lid on the pot. Let it gently boil for 30 minutes.

5. 5

   While you wait, make your rice: Pour rice (1.5 cups) into a rice bowl. Wash it out 2-3x. Then pour in water (1.5 cups) into the rice bowl. Set aside for later.

6. 6

   After 30 minutes, carefully strain the boiled gondre. Rinse gondre under cold water to fully cool it down. Place in strainer.

7. 7

   Then use your hands and squeeze out the water from the boiled gondre.

8. 8

   Next, use a knife and cut the gondre lumps into smaller pieces (make rough chops).

9. 9

   Now, place the gondre pieces into a mixing bowl. Season it with Perilla Oil (1T) and Soy Sauce (1T). Mix it with your hands and coat it evenly.

10. 10

    Next, use your chopsticks and place the gondre over your rice bowl. Then, I would recommend putting in 2-3 additional dashes of water into the rice bowl (reference video).

11. 11

    Place rice bowl into electric rice cooker. Start the machine :)

12. 12

    Next, make the rice seasoning: Mix all of the listed ingredients under 'Gondre Rice Sesaoning'

13. 13

    Once the rice is done cooking, use a rice paddle or wooden spatula and mix the gondre at the top with the rice at the bottom.

14. 14

    Place mixed rice into bowl. Serve with a few spoonfuls of the Rice Seasoning. Bon Appetit!

15. 15

    --- Bellflower Root Namul ---

16. 16

    If you bought the dried roots, soak them overnight (or 8-10 hours).

17. 17

    After soaking, give a quick wash and strain them again. Then throw in salt (1 Tablespoon) and rub over the roots. Set aside for 5-10 minutes so the roots can sweat out the bitter flavor.

18. 18

    Bring pot of water up to boil. Once it's boiling, blanche the roots for 30 seconds. Then strain them and rinse under cold water.

19. 19

    Next, split any large root piece into smaller pieces with your hands. Throw out any rigid, stale pieces.

20. 20

    Then squeeze the water out of the roots (don't forget this step!)

21. 21

    Place a frying pan on medium heat. Place oil in. Once its hot, place minced garlic in (1 teaspoon). Once you can smell the garlic, place the roots in. Stir around for 1 minute. Turn the heat off.

22. 22

    Then season with a few shakes of salt. And few pinches of green onion. As well as a drizzle of sesame oil.

23. 23

    Plate and enjoy!