Cirsium setidens

Cirsium setidens is a perennial plant up to {{convert|100|-|120|cm}} tall.{{Cite web|url=http://nature.go.kr/kbi/plant/pilbk/selectPlantPilbkDtl.do?plantPilbkNo=36105|script-title=ko:고려엉겅퀴|website=Korea Biodiversity Information System|publisher=Korea National Arboretum|language=ko|trans-title=Gondeure|access-date=7 December 2016}} Radical leaves and lower cauline ones become withered when the flowers bloom. Mid cauline leaves are arranged alternately, ovate or wide lanceolate, green, and {{convert|15|-|35|cm}} long, with tapering end, spiny or even margins, and leafstalks. The upper space of the leaves is hairy, while the underside is usually white-tinged without hair. Upper cauline leaves are smaller, lanceolate with pointy ends, shorter leafstalks, and spiny margin. The roots are erect.

Purple flowers bloom from July to October. The capitula are quite large – about {{convert|3|-|4|cm}} in diameter. Each capitulum is on the tip of a branch or the main stem. The involucres are bell-shaped, {{convert|20|mm}} long and {{convert|20|-|30|mm}} wide, with spider-web-like hair. The involucels, with pointy ends and sticky underside, are arranged in seven rows. The corollas are purple, about {{convert|15|-|19|mm}} long. The fruits are achenes, each {{convert|3.5|-|4|mm}} long. The pappi are brown, about {{convert|11|-|16|mm}} long.

A well-known speciality of Jeongseon is gondeure-namul-bap, a type of namul made with dried gondeure, seasoned with perilla oil, and served over rice.{{cite web|title=Two Days in the Pure Scenery of Pyeongchang & Jeongseon|url=http://english.visitkorea.or.kr/enu/TRV/TV_ENG_3_7.jsp?cid=2390935|website=VisitKorea.or.kr|language=en|access-date=2017-02-22|archive-date=2020-10-26|archive-url=https://web.archive.org/web/20201026204759/http://english.visitkorea.or.kr/enu/TRV/TV_ENG_3_7.jsp?cid=2390935|url-status=dead}}{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-15}}

• {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}}{{cite web|title=THE TASTE OF KOREA : HANSIK - KORSA [Gondeure-namul-bap]|url=http://london.hansik.org/uk/hsarticle/lduk0202000000/view.do?searchKey=&searchString=&searchCategory=&seq=43426&korFirst=&engFirst=|website=london.hansik.org|language=ko}}{{Dead link|date=July 2021 |bot=InternetArchiveBot |fix-attempted=yes }}

File:Dried gondre.jpg|Dried gondeure as banchan (side dish)

File:Gondre.jpg|Gondeure-namul (seasoned gondeure side dish)

File:Gondrebap_(gondre_rice)_(Cirsium_setidens)_Korean_thistle.jpg|Gondeure-namul-bap

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setidens

Category:Korean vegetables

Category:Namul

{{Cynareae-stub}}