Korean Stir-fried Bracken Fern

Two hundred fifty grams boiled bracken is squeezed lightly and cut into 6 cm lengths. Tough stems are removed, and unusually thick pieces are split by hand so the batch cooks and seasons evenly. Seventy grams onion is sliced thinly, while 30 g green onion is cut diagonally and reserved for the end. One tablespoon perilla oil is warmed over medium, followed by 1 tablespoon minced garlic and the onion. After 1 minute, before the garlic browns, the bracken is added and loosened with tongs for 2 minutes. A uniform glossy coating shows that the oil has reached the separate strands. One and a half tablespoons soy sauce and 80 ml water are then poured in. Four minutes of stirring and gentle reduction over medium gives the thick stems time to soften without letting the pan dry immediately. When a shallow amount of liquid remains on the bottom, the green onion and 1 teaspoon sesame seeds are added for the final minute. The thickest stem is checked before plating, since its tenderness is a better guide than removing the dish by the clock alone. This sequence separates oil coating from moist cooking instead of adding every liquid at the beginning.