Savory 'Stir-fried Gondre,' how to boil gondre and how to make delicious stir-fried gondre

Gondre has a savory, mild flavor and works well as an ingredient in bibimbap. Stir-fried gondre is especially recommended for those who want to enjoy healthy greens. Let's take a closer look at stir-fried gondre and gondre itself.

From perilla seed oil to sesame seeds, how to make savory stir-fried gondre

First, let's look at a simple way to make stir-fried gondre. Prepare 100 g of boiled gondre, perilla seed oil (1.5), soup soy sauce (0.7), minced garlic (0.5), 1/3 stalk of green onion, perilla seed oil (1), and sesame seeds (0.5); the amounts in parentheses are measured with a rice spoon.

Squeeze the water out of the boiled gondre and cut it into large pieces. Finely chop the white part of the green onion. Add the green onion, minced garlic, perilla seed oil, and soup soy sauce to the boiled gondre and mix well by hand. For dried vegetables (muknamul), you should season and mix them separately before stir-frying in a pan to ensure proper seasoning and better flavor. Heat a frying pan, add 1 spoonful of perilla seed oil, and stir-fry the seasoned vegetables evenly to complete the stir-fried gondre.

It is even better to finish by sprinkling sesame seeds evenly. When boiling winter vegetables like dried vegetables (muknamul) or siraegi, the smell isn't very pleasant, but when stir-frying the boiled vegetables, the savory aroma of the perilla seed oil and the vegetables spreads widely, making it fragrant. It is good as a side dish, and it also tastes great when mixed with rice using a soy sauce seasoning. How to boil gondre: careful attention at every step Gondre is usually sold in dried form, so it is necessary to know how to boil it. Soak the dried gondre in water for about half a day. If you intend to boil it in the morning, soak it in water before going to bed and leave it in a cool place. Even if you think it has soaked sufficiently, it will not feel soft at all when touched. No matter how long you soak it, the leaves will remain tightly clumped together and will not loosen. Soaked dried gondre must undergo a thorough boiling process, similar to siraegi. Pour plenty of water over the soaked gondre and boil it. Boil it thoroughly for about 30 minutes or more until the stems of the gondre become soft. Rinse the boiled gondre in cold water. Boiling dried gondre is not difficult, but since it takes a long time, it is a good idea to boil a large amount, portion it out, and store it in the freezer so you can easily thaw and eat it whenever you want. [Fam Times = Reporter Hong Seung-beom]