Korean Bracken Fern Pickles
Cut 300 g parboiled bracken fern into 6 cm lengths and squeeze it firmly, because excess water dilutes the brine. Bring 120 ml soy sauce, 120 ml water, 80 ml vinegar, 3 tbsp sugar, and 1 tbsp rice wine to a rolling boil, boil 1 more minute once the sugar dissolves, and rest it off the heat for 3 minutes. Pour it warm over the bracken packed with 4 sliced garlic cloves and 1 dried red chili, press out the air until the stems are submerged, and refrigerate for 2 days.
Quick answer
- Active time
- 32 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bracken fern, usually served as a seasoned namul, goes into a sweet-sour soy brine in this recipe, and its boiled stems stay springy and chewy with a nutty flavor that builds as you chew.
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Vinegar clears away the fern's earthy smell for a clean finish, while dried chili and garlic add a gentle warmth. Once cooled, the jar rests refrigerated for about 2 days before eating.
Ingredients
Instructions
- 1
Remove tough fiber from 300 g parboiled bracken, cut to 6 cm lengths, and squeeze firmly with both hands to remove excess moisture so the brine does not get diluted during the aging process.
- 2
Pack the bracken tightly into a sterilized glass jar, layering in 4 sliced garlic cloves and 1 dried chili cut into pieces to ensure the spicy and sharp aromas infuse evenly through the stems.
- 3
Combine 120 ml soy sauce, 120 ml water, 80 ml vinegar, 3 tbsp sugar, and 1 tbsp rice wine in a pot and bring to a rolling boil while stirring to dissolve the sugar completely.
- 4
Once the sugar is fully dissolved, boil for 1 more minute to evaporate alcohol, then remove from heat and let it rest for 3 minutes to maintain the elastic texture of the fern stems.
- 5
Slowly pour the warm brine into the jar over the bracken and press down with a spoon to remove air bubbles, ensuring the stems are completely submerged in the liquid for proper pickling.
- 6
Let it cool at room temperature before refrigerating for 2 days; the vinegar will neutralize the earthy scent while the bracken infuses the soy brine with its deep, nutty flavor and elastic chew.
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