Kim Dae-seok's Gondre Rice with Dallae Sauce

Name: Kim Dae-seok's Gondre Rice with Dallae Sauce
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Korean
Ingredients: dried gondre 20g; sugar 1 tablespoon; sesame oil 1 tablespoon; soy sauce half tablespoon; salt two pinches; rice 3 cups; water 2 cups; dallae half bunch (50g); minced garlic half tablespoon; premium soy sauce 2 tablespoons; milkfish soy sauce half tablespoon; brown sugar 1/3 tablespoon; vinegar 1 tablespoon; red chili powder 1 tablespoon; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

A delicious bowl of rice made with tender, sugar-simmered dried gondre greens, served with a tangy and spicy dallae sauce to awaken the appetite.

1 hr Difficulty Normal Rice bowls

Main ingredients

gondredallaemilkfish soy saucered chili powder

Ingredients needed 3 servings

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gondre dallae milkfish soy sauce red chili powder

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dried gondre 20g

sugar 1 tablespoon

sesame oil 1 tablespoon

soy sauce half tablespoon

salt two pinches

rice 3 cups

water 2 cups

dallae half bunch (50g)

minced garlic half tablespoon

premium soy sauce 2 tablespoons

milkfish soy sauce half tablespoon

brown sugar 1/3 tablespoon

vinegar 1 tablespoon

red chili powder 1 tablespoon

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Recipe

Soak dried gondre greens in water for 3 hours, then rinse thoroughly under running water about 5 times.
Place soaked gondre greens, water, and 1 tablespoon of sugar in a pot. Cover and simmer over medium heat for 30 minutes.
After boiling, rinse the gondre greens twice under cold water, squeeze out excess moisture, and cut into bite-sized pieces.
In a pan, add the cut gondre greens, 1 tablespoon of sesame oil, half tablespoon of soy sauce, and two pinches of salt. Sauté over medium-low heat until fragrant.
Rinse and soak 3 cups of rice for 20 minutes, drain well, then place the sautéed gondre greens on top. Add 2 cups of water just enough to cover the rice, and cook as usual.
Chop dallae into 6–7mm pieces. Mix with half tablespoon of minced garlic, 2 tablespoons of premium soy sauce, half tablespoon of milkfish soy sauce, 1/3 tablespoon of brown sugar, 1 tablespoon of vinegar, 1 tablespoon of red chili powder, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds to make the dallae sauce.
Serve the fluffy gondre rice in a bowl and garnish with the prepared dallae sauce.

Simmer dried gondre greens in sugar water for 30 minutes, rinse under cold water, then chop.
Sauté the greens with sesame oil, soy sauce, and salt, then place on soaked rice and cook with just enough water.
Mix chopped dallae with soy sauce and seasonings to create the sauce, then serve alongside the rice.

Cooking tips

Adding sugar when boiling gondre greens reduces cooking time and makes the texture much softer and more tender.
Since the greens release moisture during cooking, use less water than usual—just enough to barely cover the rice to prevent it from becoming soggy.
Adding a small amount of vinegar to the dallae sauce enhances the herb’s natural aroma and adds a refreshing tang.

Recommended for

Those seeking a fragrant and appetizing meal.
People who want to make gondre rice that is tender without being tough.
Anyone curious about a tasty method to use fresh seasonal dallae in a flavorful sauce.

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