Korean Stir-fried Bracken Fern
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Bracken fern is first coated in perilla oil and then simmered briefly in soy-seasoned water, so it ends up tender and seasoned all the way through.
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That second stage is closer to braising than frying, and stopping while a little liquid remains keeps the ferns moist. Use bracken that has already been soaked and boiled; dried or raw fern should not go straight into this pan. Splitting the thick stems by hand evens out the seasoning.
Ingredients
Instructions
- 1
Lightly squeeze excess moisture from 250 g boiled bracken fern, then cut it into 6 cm pieces.
Remove tough stems and split any thick pieces by hand so they season evenly.
- 2
Slice 70 g onion thinly and cut 30 g green onion on the bias.
Keep the vegetables near the pan so they can go in quickly without letting the oil overheat.
- 3
Add 1 tbsp perilla oil to a pan and heat it over medium heat.
Add 1 tbsp minced garlic and the onion, then stir-fry for 1 minute until fragrant without browning the garlic.
- 4
Add the bracken and loosen it with tongs while stir-frying for 2 minutes.
When the surface looks glossy and evenly coated with perilla oil, it is ready for the seasoning.
- 5
Pour in 1.5 tbsp soy sauce and 80 ml water, keeping the heat at medium.
Stir and braise for about 4 minutes so the bracken softens and absorbs the seasoning.
- 6
When only a little liquid remains on the bottom, add the green onion and 1 tsp sesame seeds.
Stir-fry for 1 more minute, then check the seasoning and tenderness before plating.
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