Korean Bracken Fern Pickles

Quick answer

Total time: 32 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Gosari jangajji is a Korean pickled bracken fern made by submerging boiled bracken stems in a brine of dark soy sauce, vinegar, sugar, and rice wine.

The fern's earthy, nutty aroma weaves together with the soy umami in layers, deepening with each bite as the flavors come into focus. Though the stems are boiled until soft, the plant's natural fiber retains enough structure to give a satisfying chew, and dried chili and garlic added to the brine contribute a quiet warmth that builds gradually. Vinegar's acidity cuts through the heavier, loamy earthiness that raw bracken can carry, leaving the aftertaste clean and bright. Refrigerated, the jangajji keeps comfortably for over a week, making it a practical, ready-to-serve banchan. For anyone familiar only with gosari namul, this pickled version is a worthwhile discovery.

Ingredients

servings

IngredientAmountUnit

parboiled bracken fern300 gg

soy sauce120 mlml

water120 mlml

vinegar80 mlml

sugar3 tbsptbsp

rice wine1 tbsptbsp

garlic cloves4 clovescloves

dried red chili1 piecepiece

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Prep

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

Season

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

Season

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

Step

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

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tender boiled bracken stems absorb deep umami layers in this Gosari-jangajji soy pickle.
Finish cue: 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.
Avoid this: 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.
Storage and reheating: Keep the bracken fully submerged in the brine while refrigerated so it seasons evenly.