Ingredients

• 450 g short-grain rice
• 110 g glutinous rice
• 60 g dried gondre greens (about 300 g after soaking)
• 3 cups water
• 2 tbsp guk-ganjang (soup soy sauce)
• 2 tbsp perilla oil
• For the sauce: 1 tbsp guk-ganjang
• 2 tbsp soy sauce
• 1 tbsp water
• 1/2 tbsp minced garlic
• 1 tbsp red pepper powder
• 2 tbsp roasted whole sesame seeds
• 1 tbsp perilla oil

Instructions

1. Wash the short-grain rice and glutinous rice well, soak for about 20 minutes, then drain.
2. Soak the dried gondre greens in lukewarm water for about 1 hour, then simmer with 3 cups of water over low heat for about 30 minutes. Squeeze out the moisture.
3. Toss the boiled greens with guk-ganjang and perilla oil.
4. Mix the sauce ingredients together with guk-ganjang to make the dipping sauce.
5. Heat a pot and add perilla oil. Add the seasoned gondre greens and stir-fry over medium heat for about 10 minutes, then add the soaked rice and stir-fry together.
6. Add 3 cups of water and bring to a boil. Cook over medium heat until the water level drops.
7. Reduce to low heat and steam for about 10 minutes.
8. Mix the rice evenly, plate it, and serve with the dipping sauce.