Aromatic Stir-Fried Gondre Greens with Perilla Seeds
Perfect for Lunar New Year! A Complete Guide to Boiling Gondre Greens and Making Stir-Fry
Introducing a recipe for delicious stir-fried Gondre greens, boasting a savory flavor and fragrant aroma with every bite. Recalling the unforgettable taste of Gondre bibimbap enjoyed at a market in Jeongseon, this guide will help you recreate that deep flavor at home. We’ll meticulously explain everything from the secret to boiling Gondre greens to achieving the perfect stir-fry. Special attention is given to soaking and boiling methods, crucial for dried vegetables, ensuring a tender and flavorful result. Whether for holiday side dishes or everyday healthy meals, this Gondre green stir-fry is perfect. Shall we start together?
Main Ingredients
- Boiled Gondre greens 400g (after soaking and boiling dried greens, and squeezing out water)
- 1 cup mushroom and kelp broth
- 2 Tbsp chopped green onion
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp tuna extract
- 2 Tbsp perilla oil (1 Tbsp for stir-frying + 1 Tbsp for finishing)
- 0.7 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s start with the first step to a delicious Gondre green stir-fry! We’ll begin by boiling the dried greens. The key to boiling dried Gondre is to adjust the cooking time based on how dry it was and how long it was soaked. (For detailed instructions on soaking and boiling dried vegetables, please refer to my ‘Stir-fried Dried Vegetables’ recipe). After soaking the dried Gondre thoroughly, bring it to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes. Once boiled, don’t drain immediately. Let it cool in the pot for a while, then rinse thoroughly under running water several times. Soaking the rinsed Gondre greens in water for about half a day will make them significantly more tender, resulting in a much more delicious stir-fry.
Step 2
Gently press the soaked Gondre greens with your hands to lightly squeeze out excess water. Be careful not to squeeze too hard, as it can make the greens mushy. Trim and discard any thick or tough stems. Cut the greens into bite-sized pieces. Cutting them into about 3-4 cm lengths is recommended to maintain a good texture.
Step 3
Now it’s time to season! In a bowl with the cut Gondre greens, add 1 Tbsp soy sauce for soup, 1 Tbsp tuna extract, 1 Tbsp perilla oil, and 0.7 Tbsp minced garlic. Gently mix and massage the ingredients into the greens with your hands. Proper seasoning beforehand will ensure a more flavorful stir-fry.
Step 4
Place the seasoned Gondre greens in a pan and stir-fry. Once the greens begin to soften slightly, pour in 1 cup of the prepared mushroom and kelp broth. Cover the pan and let it simmer over medium-low heat until the liquid is reduced and the greens are tender. Periodically lift the lid to check and prevent sticking. When the liquid has reduced to your liking and the greens are tender, add 2 Tbsp of chopped green onion for a fresh aroma.
Step 5
It’s time to enhance the flavor even further! Add the remaining 1 Tbsp of perilla oil and 2 Tbsp of perilla seed powder. Stir-fry quickly over medium-low heat until well combined. This will complete your Gondre green stir-fry. Be mindful not to overcook after adding the perilla seed powder, as it can develop a bitter taste.
Step 6
Behold, your aromatic and savory Gondre green stir-fry with perilla seeds is ready!
Step 7
One bite will reveal a deep and rich flavor that’s truly unforgettable. The natural fragrance of the Gondre greens blends perfectly with the nuttiness of the perilla seeds, making it an irresistible side dish that goes perfectly with rice. Whether you mix it into a bowl of hot rice or enjoy it as is, this Gondre green stir-fry is a wonderful dish to try!
