Gondre

Cirsium setidens

leaf

Leaves of a spineless thistle, dried then cooked with rice (gondre-bap), seasoned with soy sauce.

Origin

Gangwon mountains (Korea)

Season (United States)

April to June

Preparation

The dried leaves are soaked overnight, boiled for half an hour, then squeezed, chopped and cooked with the rice.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Once a dish of poverty in the mountains, gondre-bap has become a sought-after specialty.