Gondeure Namul Bap

Soak 50g of Dried Gondeure in ample water overnight (at least 8 hours) until fully rehydrated and tender.

Drain the rehydrated Dried Gondeure, rinse thoroughly, and then blanch in boiling water for 5-7 minutes until very tender. Drain again and squeeze out excess water.

Chop the blanched Dried Gondeure into 2-3 cm pieces. In a bowl, season the chopped Dried Gondeure with 15g of Soy sauce, 10g of Perilla oil, 5g of Minced garlic, 2g of Salt, and 3g of Toasted sesame seeds. Mix well.