Gosari Namul (Korean Fernbrake Side Dish)
How to Make Korean Gosari Namul
- Prep time
- 40 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 190 g hydrated gosari ((fernbrake), 6.7 ounces)
- Some water (to boil gosari)
- 3 tbsp water
- 1 tsp toasted sesame seeds
- Some cooking oil ((I used rice bran oil))
- 1 tbsp regular soy sauce
- 1 tbsp sesame oil
- 1 tbsp green onion (, thinly sliced)
- 1 tsp minced garlic
- 1/4 tsp fine sea salt
Instructions
- 1
Place the dried gosari / fernbrake in a large bowl and immerse in water overnight (8 to 12 hours). Drain away the water. Boil some water in a sauce pan (enough to cover the fernbrake) and add the fernbrake in rolling boiling water then boil for a further 30 minutes. Drain away the water and rinse the gosari well under cold running water.
- 2
Comb through the fernbrake and cut any hard woody bits from the stem and discard them. (This is a bit of a fiddly and time consuming process but is totally worth it!) Line them up and cut into index finger lengths. Transfer them into a mixing bowl. Add the seasoning sauce and mix them well.
- 3
Heat up a skillet over medium high heat. Once heated, spread the cooking oil. Add the seasoned fernbrake and stir around for a few minutes. Add the water (3 Tbsp) and simmer it over low heat for a further 3 minutes. Garnish with the sesame seeds. Remove from the heat. Serve. It can be refrigerated in an air tight container for 3 to 4 days.