Gondre Soup (Korean Thistle Greens Soup) recipe - ingredients, nutrition and when to eat it
This soup brings together the gentle aroma of gondre greens, the savory richness of doenjang, and the soft nuttiness of perilla seeds.
This soup brings together the gentle aroma of gondre greens, the savory richness of doenjang, and the soft nuttiness of perilla seeds. It’s a great match for rice at lunch or dinner when you want to capture the flavors of spring and early summer greens.
Soups & stews · 25 minutes to cook
Nutrition (per 526g serving): 142.9 kcal · protein 14.2g · carbohydrate 13.3g · fat 5.4g · sodium 1073.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t squeeze the gondre greens too hard so their aroma can naturally infuse the broth.
Tips: Add the perilla seed powder at the end to keep its nutty aroma distinct.
Tips: Since doenjang varies in saltiness, don’t add too much at first; adjust the seasoning at the end.
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Ingredients (1 serving)
- Gondre greens (Korean thistle) — 70 g
- Doenjang — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Dried anchovies — 6 pc
- Kelp — 1 sheet
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Water — 400 ml