Main ingredients 🥩
RiceKelpShiitake mushroomsGondre (thistle) leavesAnchovy fish saucePerilla oil
Ttukdak Hyung's Gondre Sotbap
A healthy, special pot rice made by using kelp-soaked water for the rice water and topping it with gondre seasoned with fish sauce and perilla oil.
🙋 Recommended for
- ⭐ Those who want to serve parents or guests a savory and hearty healthy herb rice dish.
- ⭐ Those who want to enjoy the charm of fluffy, herb-scented pot rice instead of regular electric rice cooker rice.
Ingredients needed 🛒2 servings
- 2 cups soaked rice
- 2 cups kelp-soaked water
- 2 shiitake mushrooms
- 150g blanched gondre
- 1 tbsp anchovy fish sauce
- 1.5 tbsp perilla oil
Recipe 🍳
- Spread the pre-soaked rice in a cast iron pot or saucepan, and pour in the kelp-soaked water instead of plain water in the measured amount.
- Slice the shiitake mushrooms thinly and arrange evenly over the rice.
- Squeeze out excess water from the blanched gondre, cut into bite-sized pieces, then mix with anchovy fish sauce and perilla oil.
- Spread the seasoned gondre evenly over the shiitake mushrooms.
- Turn on the heat; once the water begins to boil, immediately cover with a lid, reduce to low heat, and cook for 15 minutes.
- Turn off the heat and let it steam with the lid on for 10 minutes to finish the rice.
- Place soaked rice, kelp-soaked water, and sliced shiitake mushrooms in the pot.
- Season blanched gondre with anchovy fish sauce and perilla oil, then spread over the rice.
- Once the water boils, cover with lid and cook on low heat for 15 minutes, then let it steam for 10 minutes.
Cooking tips 💡
- If you add the herbs without pre-seasoning, they may not blend well with the rice; mixing with fish sauce and perilla oil beforehand allows the flavor to deeply infuse into the rice grains.
- Using water soaked with kelp instead of plain water gives the entire pot rice a more refined umami.
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