Gondeurae Bap (곤드레밥) is a classic Korean rice dish made with gondeurae, a leafy thistle with a mild earthy, slightly bitter flavor. It’s simple, nourishing, and highlights the balance of flavors typical of Korean home cooking.
I first tried gondeurae bap during Chuseok (Korean Thanksgiving) with my family. My uncle prepared a huge batch in a gamasot (traditional Korean pot), and it remains one of my favorite memories from that trip.
Whether you’re familiar with Korean cuisine or exploring it for the first time, gondeurae bap is straightforward to make and delicious served with banchan (side dishes) and a small spoonful of seasoned sauce.
What is Gondeurae Bap?
Gondeurae bap pairs short-grain rice with gondeurae, a wild thistle commonly foraged or grown in Korea’s mountain regions. The dried greens are rehydrated, cooked until tender, and mixed or layered with rice, creating a dish that is both hearty and subtle. In Korean, “bap” means rice, and rice is traditionally the central element of a meal.
The thistle contributes a distinctive, slightly bitter note that complements the nuttiness of sesame or perilla oil and the savory-sweet seasoning often served with it.
Ingredients:
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Short-grain rice — use short-grain rice for the authentic texture; other aromatic rices (like jasmine) will change the dish.
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Korean dried thistle — available at Korean markets; rehydrate before cooking.
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Soy sauce — a small amount seasons the greens and the sauce.
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Perilla or sesame oil — perilla oil is traditional if you have it; otherwise use sesame oil.
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Seasoning sauce (yangnyeom) — optional but recommended. Typical components:
- Soy sauce
- Water
- Sesame oil
- Plum syrup or another sweetener
- Green onions
- Garlic
- Gochugaru (Korean red pepper flakes)
- Sesame seeds
Tips & Variations
Add proteins: Top the rice with sautéed mushrooms, pan-fried tofu, or a fried egg to make a fuller meal.
Substitute greens: If gondeurae is unavailable, use spinach, kale, or dandelion greens as alternatives.
Rehydrating dried thistle: Dried gondeurae can take a long time to rehydrate—soak it in water for several hours or overnight when possible.
More rice recipes
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Perfect Steamed Rice
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Korean Purple Rice (Heukmi Bap)
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Nurungji (Scorched Rice)
Gondeurae Bap (Korean Thistle Rice)
Stella Navarro-Kim
Ingredients
Thistle Rice
- 1.5 cups short grain rice
- 15 g Korean thistle (dried)
- 1 tsp soy sauce
- 1/2 tsp perilla oil or sesame oil
Yangnyeom sauce
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp plum syrup (or other sweetener)
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tsp sesame oil (optional: spicy sesame oil)
- 1 tsp gochugaru
- 1 tsp sesame seeds
Instructions
- Soak 15 g dried Korean thistle in water for at least 3 hours or overnight.
- Drain and rinse the soaked thistle, then boil for 20–30 minutes until soft.
- Drain, rinse under cold water, and gently squeeze out excess water. Cut the thistle into pieces and lightly mix with 1 tsp soy sauce and 1/2 tsp perilla or sesame oil.
- Rinse the rice at least three times and drain. Add water to the rice and let it soak for 30 minutes before cooking (enough water to cover your knuckles when your hand rests flat on the rice).
- Spread the prepared thistle evenly over the rice. Cover and cook over medium-low heat for 20 minutes.
- While the rice cooks, make the yangnyeom sauce: combine 3 tbsp soy sauce, 3 tbsp water, 1 tbsp plum syrup (or sweetener), chopped green onions, minced garlic, 1 tsp sesame oil, 1 tsp gochugaru, and 1 tsp sesame seeds.
- After cooking, gently fluff the rice and let some steam escape. Serve with a spoonful or two of the yangnyeom sauce to taste.
Nutrition information is approximate and provided for reference only.
Additional Info
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