Korean Dried Thistle Rice (Gondeure Bap) with Soy Dressing, 3 Servings

Soak 15 g dried thistle in cool water for at least 3 hours; the soaking wait is separate from the listed preparation and cooking times.

Rinse and boil in fresh water for 20-30 minutes until tender. Rinse cool, squeeze well and cut into 3 cm lengths.

Toss cooked greens with 1 tsp soy sauce and 1/2 tsp perilla oil.

Wash and soak rice for 30 minutes; place in a rice cooker with water to its 1.5-cup rice line and top with thistle. Reduce water slightly if greens are wet.

Cook on the normal white-rice setting until grains are fully done; rest covered 10 minutes. Cooker timing varies.

Mix 3 tbsp soy sauce, 3 tbsp water, 1 tbsp plum syrup, 2 chopped scallions, 2 minced garlic cloves, 1 tsp each sesame oil, chili flakes and sesame seeds.

Fluff thistle through the rice and add the dressing a little at a time to taste.