Korean Fernbrake Namul with Doenjang
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cooked with doenjang instead of soy sauce, bracken picks up a deeper fermented smell and a heavier taste that stands up to its bitterness.
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The paste is loosened in water before it goes in, which keeps it from catching on the bottom of the pan as it simmers.
Ingredients
Instructions
- 1
Cut 300 g boiled fernbrake into 6 cm lengths, then gently squeeze out excess moisture.
Press the stems with your fingertips and remove any woody bases or stringy tips so the finished namul stays tender.
- 2
In a bowl, combine 1 tbsp doenjang, 1 tbsp soup soy sauce, 1 tsp minced garlic, and 80 ml water.
Stir until the paste fully loosens, with no thick lumps that could scorch in the pan.
- 3
Preheat a pan over medium heat for about 30 seconds, then add 1.5 tbsp perilla oil.
Add the fernbrake and stir-fry for 2 minutes, coating every strand before the thick seasoning goes in.
- 4
Pour in the sauce and immediately lower the heat to medium-low.
Simmer for about 5 minutes, turning the fernbrake occasionally, so the doenjang soaks in without sticking or burning on the pan bottom.
- 5
If the braising liquid reduces quickly, lower the heat and turn the bracken frequently.
Cook until the doenjang seasoning coats the stems and almost no liquid remains on the bottom.
- 6
Add 25 g sliced green onion and 1 tsp sesame seeds, then stir-fry for 1 more minute.
Turn off the heat when the remaining sauce lightly coats the strands, and serve while still warm.
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