Harvested in Jeongseon
[Kwon Young Won] Gondre Namul
What is Gondre? Gondre is a special wild vegetable that grows only in Korea. It thrives in the mountainous area and its young leaves are used for namul (wild veggie banchans).
Gondre is renowned for its flavor and health benefits - improving digestion and blood cholesterol regulation. This wild veggie is rich in fiber, calcium and vitamin A. But its most promising benefit is flavonoids - one in particular which has a proven anti-diabetic effect.
What about the taste? Gondre produces a deeply herbal aroma when cooked, similar to a cup of hot oolong tea. Add a few pinches of salt and a drizzle of sesame oil (or perilla oil) to make a minimalist rice bowl. In fact, this Gondre Rice (recipe below) is one of the signature dishes of Korean Buddhist Temple Cuisine. For additional flavor, you can also mix in a spoonful of soy sauce or soybean paste, or any bibimbap-style toppings you desire.
Kwon's Gondre is grown in Jeongseon, Gangwon province - which produces the country's best gondre. The gondre from Jeongseon has a much smoother taste and milder scent than others, which makes it perfect for steaming with rice or using in soup.
If you enjoy bibibmap, try working with this ingredient. You'll love it!
I made gondre rice and the gondre has a nice texture to it and tastes delicious!
- Grown in Jeongseon, a province famous for growing Korea's best Gondre
- Gondre is filled with nutrition - rich in fiber, calcium and vitamin A
- Cook with rice to make a minimalistic, healthy bibimbap
- Size is 100g ~ leaves expand when soaked (produces roughly 5 servings)
- ★ Gochujar Must-Try Item ★
- Gondre Leaves (100%)
- Expiration period: 1 year
- Before opening, keep it in a cool, dry area
- After opening, keep it in a cool, dry area
What to Make
- Gondre Rice
- Gondre Namul Banchans
About the Brand
- The Kwon Young Won Brand is named after her. Kwon's cooking skills have landed her in many Korean Cooking TV shows. She has also received the Gold Award at the 2014 Korea International Foods Event for her Gondre dish. Kwon also serves as the Chairman of Jeongseong's Traditional Foods Research Association.
Gondre Rice: Dried Gondre (25g), Soaked Rice (2 cups), Perilla Oil, Salt
Seasoning Sauce: Soy Sauce (2 Tablespoons), Gochugaru (1 Tablespoon), Garlic (1 teaspoon), Maesil (1 Tablespoon), Sugar (1 teaspoon), Black Pepper, Sesame Seeds, Sesame Oil (1 Tablespoon), Green Onion (1 Tablespoon)
1. Soak the Gondre Rice overnight in a bowl of cold water. Then boil it for 20 minutes. Drain and rinse under cold water. Then squeeze the water out of the leaves. Season the gondre with a drizzle of perilla oil and salt. Then use your hands to toss and coat them evenly.
2. Pre-soak your rice in a bowl of water (for 30 minutes). Afterwards, drain the rice through a strainer. Place the soaked rice into a pot or your rice cooker bowl. Then pour in a little less than 2 cups of water. Place the seasoned gondre on top. Then cook the rice.
3. While the rice is cooking, mix all of the ingredients listed under "seasoning". When your rice is finished, add a few spoonfuls of the seasoning on top. Mix it up like bibimbap and enjoy!
A: Yes, soak the Gondre in cold water - overnight.
A: Yes, you can throw these hard stem pieces out.
A: It has a deep herbal aroma - similar to oolong tea. The leaves taste mild and smooth - best to cook with rice!
A: This will be enough for 5-person serving.
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About Kwon Young Won
-Chairman of Jeongseong's Traditional Foods Research Association
-Featured as team leader for Gangwon Province on Olive TV's "Korea Traditional Foods 3" show
- Received the Gold Award in 2014 Korea International Foods (Using Gondre Namul in her winning dish)
-Featured in TV shows like KBS's "Hansik Collection" (2018) and "Korean Table" (2011)