Aromatic Gondre Namul Rice: Enhanced Flavor, Sumi’s Kitchen Style
Sumi’s Kitchen Episode 19: Elevating the Flavor of Gondre Namul Rice
While watching ‘Sumi’s Kitchen’ after a long time, I stumbled upon recipes for Gondre Namul Rice and River Snail Doenjang Stew that really made my mouth water. Since I had dried gondre namul, I could make the rice right away, but unfortunately, I didn’t have river snails for the stew, so that had to be postponed. T_T However, I had some homemade river snail ssamjang, so I decided to use that to make a quick stew. When I mixed it with the gondre namul rice, to my surprise, it wasn’t a ‘quick’ tasting dish at all! I was impressed with my cleverness and decided I must buy river snails next time and make the stew properly. Hehe. I also lightly seasoned the gondre namul itself before cooking the rice, which doubled the deliciousness! This namul rice is the pinnacle, perfect for mixing with any kind of sauce, or even doenjang jjigae. Although it’s a bit of effort, please try making this delicious gondre namul rice. ^^ Wishing you all a wonderful Friday tonight! ♡
Main Ingredients
- Dried Gondre Namul: 2 handfuls (approx. 100g)
- Rice: 4 cups
- Water: 3.5 cups (adjust according to rice type and rice cooker)
Gondre Namul Seasoning
- Soy Sauce: 2 Tbsp
- Sesame Oil: (A drizzle)
Sauce Ingredients
- Soy Sauce: 3-4 Tbsp
- Cheongyang Pepper: 1 (finely chopped, adjust to taste)
- Red Pepper Flakes: 1/2 Tbsp
- Minced Garlic: 1/2 tsp (optional)
- Scallions: 2 Tbsp (chopped)
- Sesame Oil: 1 Tbsp
- Toasted Sesame Seeds: 1 tsp
- Soy Sauce: 2 Tbsp
- Sesame Oil: (A drizzle)
Sauce Ingredients
- Soy Sauce: 3-4 Tbsp
- Cheongyang Pepper: 1 (finely chopped, adjust to taste)
- Red Pepper Flakes: 1/2 Tbsp
- Minced Garlic: 1/2 tsp (optional)
- Scallions: 2 Tbsp (chopped)
- Sesame Oil: 1 Tbsp
- Toasted Sesame Seeds: 1 tsp
Cooking Instructions
Step 1
Pour hot water over the dried gondre namul, enough to cover it completely, and let it soak for 30 minutes to 1 hour until the namul becomes tender. (If you’re short on time, you can boil it in hot water for about 10 minutes.)
Step 2
Rinse the rice thoroughly and drain it in a sieve. Let it soak for about 15-30 minutes. Soaking the rice helps create fluffier and more moist cooked rice.
Step 3
Rinse the soaked gondre namul under running water to remove any impurities. Trim away any tough stems and then chop it into bite-sized pieces. Gently squeeze out as much water as possible using your hands.
Step 4
In a pan, combine the squeezed gondre namul with 2 tablespoons of soy sauce and a drizzle of sesame oil. Gently mix and massage the seasoning into the namul. Sauté over low heat for 2-3 minutes to enhance the namul’s aroma.
Step 5
Add the soaked rice to your rice cooker. Spread the sautéed gondre namul evenly over the rice. Use about 10-15% less water than you normally would for cooking rice; this will help the gondre namul and rice meld together beautifully for a more flavorful dish.
Step 6
While the rice is cooking, prepare the delicious dipping sauce. In a small bowl, combine 3-4 tablespoons of soy sauce, finely chopped Cheongyang pepper, red pepper flakes, minced garlic (if using), chopped scallions, sesame oil, and toasted sesame seeds. Mix everything well. Taste and adjust the seasoning as needed.
Step 7
Once the rice is cooked, gently mix the gondre namul with the rice. Serve the warm rice in a bowl and enjoy it with the prepared dipping sauce. Mixing the sauce into the rice creates a wonderfully nutty and aromatic gondre namul rice experience. Enjoy your meal!