Gondeurae Bap (Korean Thistle Rice)

Soak 15 grams of dried Korean thistle in water over night for 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 :)