Rice Dishes

Gondre Mushroom Rice with Tofu Doenjang Sauce

Name: Gondre Mushroom Rice with Tofu Doenjang Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Rice; 10 g Dried gondre (Korean thistle); 20 g Oyster mushrooms; 15 g Sesame oil; 50 g Tofu; 15 g Doenjang (soybean paste); 5 g Green chili, minced; 5 g Red chili, minced; 2 g Minced garlic; 2 g Green onion, minced; 15 g Sesame oil; 2 g Sesame seeds

버섯곤드레밥

Rice cooked with sautéed gondre (Korean thistle greens) and oyster mushrooms, served with a nutty tofu-doenjang sauce for mixing. Tofu stretches the doenjang so less is needed, and mushrooms add a satisfying chew.

📝 Step-by-Step Instructions

Blanch the gondre in hot water, rinse well and chop.

Gondre Mushroom Rice with Tofu Doenjang Sauce — step 1

Squeeze the water out of the tofu.

Gondre Mushroom Rice with Tofu Doenjang Sauce — step 2

Mix the tofu with the remaining sauce ingredients.

Gondre Mushroom Rice with Tofu Doenjang Sauce — step 3

Blanch the oyster mushrooms, drain and tear into thin strips.

Gondre Mushroom Rice with Tofu Doenjang Sauce — step 4

Heat the sesame oil in a pot, sauté the gondre, then add the rice and water and cook.

Gondre Mushroom Rice with Tofu Doenjang Sauce — step 5

Lay the mushrooms on top while the rice steams to finish. Serve with the sauce.

Gondre Mushroom Rice with Tofu Doenjang Sauce — step 6

📊 Nutrition Facts (per serving)

250.2Calories (kcal)

45.6 gCarbs

8.8 gProtein

3.7 gFat

196.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.