Korean Seasoned Bracken Fern
Gosari - bracken fern - is one of Korea's oldest foraged vegetables, with consumption records dating to the Three Kingdoms period. It is a mandatory component of bibimbap and a required dish on ancestral rite tables (jesa). Dried gosari must soak overnight and then boil until the tough fibers relax into a distinctive springy chew. The rehydrated fern is stir-fried in perilla oil with garlic, then briefly braised with soup soy sauce and a splash of water. Perilla oil rather than sesame is the traditional choice because its herbal note pairs more naturally with gosari's woodsy, forest-floor flavor. Koreans prepare large batches during holidays and eat it over several days.
Adjust Servings
Instructions
- 1
Cut 200g boiled bracken fern into 5-6cm lengths.
- 2
Heat perilla oil in a pan and stir-fry bracken on medium heat for 2 minutes.
- 3
Add soy sauce and minced garlic, stir-fry 1 more minute.
- 4
Add 100ml water, cover, and braise on medium-low for 10 minutes.
- 5
When liquid reduces, finish with sesame oil and sesame seeds.
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Nutrition (per serving)
Variations
Fernbrake Namul with Doenjang
Fernbrake Namul with Doenjang highlights boiled fernbrake and doenjang. It has a clean, nutty finish with a soft but springy bite.
Bracken Fern Namul with Perilla
Bracken Fern Namul with Perilla highlights boiled bracken fern and perilla oil. It has a clean, nutty finish with a soft but springy bite.
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