I did 50g of gondre. I've boiled it. I'm going to cook something else.
Gondre is supposed to be soaked for 30 minutes or boiled water for 5 minutes, so we decided to quickly boil it for 5 minutes.
At first, I thought about putting it in water, but when I touched it, it was too dry, so I thought it wouldn't take 30 minutes, so I went into the water for a while and came out.

Boil in boiling water for about 5 minutes. After 5 minutes, turn off the heat, touch the gondre, and soak it in a pot if you think it needs to be swollen. Think of it as taking time.

I'm going to make two servings.
A cup and a half of a paper cup is the best for rice.
If you eat a lot, two cups are important here. The amount of water is very important for vegetables rice. Wash the rice once and strain it out.

I think gondre vegetables are a bit dry if you just put them in. So I always do it with radish.
Once, I was eating at Jeongseon Market in Gangwon-do, and the lady spread radish and gave it to me, and the more moist one was delicious.

I washed it and put radish on the drained rice

There are some bean sprouts today, so I added them together.

Boil the seasoned thistle and rinse it

Squeeze a handful and cut it into bite-size pieces.

Add 1 spoonful of thick soy sauce rice, 2 sesame oil, and half spoonful of minced garlic to the cut gondra and mix well.
Mix it well so that it's seasoned well.

Now, put the seasoned thistle on top of it, and when you adjust the water, calculate the amount of water that will come out of the bean sprouts and radish, and put in two paper cups of rice, and add a finger of water to drain from the two paper cups.
But if you don't put in radish and bean sprouts, you have to put in 2 cups of rice and 2 cups of water.
I chose Kuchen white rice as a general cook.

Please make the sauce while the rice is cooked.
Chop 1 spoon of green onion rice, 1 chili pepper, and half onion finely.
Add 2 spoons of thick soy sauce rice + 2 sesame oil + 2 sesame salt and stir well.

Gondre namul rice is done with dried gondre.
Mix up and down well.
When you open the rice cooker, the scent of thistle spreads.

Gondre has a good texture, but with bean sprouts, it's prettier and more crunchy.
Radish moistened the rice

You can mix it with the sauce after you with the sauce.

I fried the bulgogi seasoning for the groom.
Vegetable rice and bulgogi go really well together.

The retro gondre namul rice table is complete.
Ttukbaegi is radish soybean paste stew. This is also delicious when you mix it with Jeongseon, so I make it when I make gondre rice.