Korean Fernbrake Namul with Doenjang
This doenjang variation of gosari namul replaces the soy-sauce-forward seasoning of the standard version with fermented soybean paste, producing a banchan with significantly more depth. Rehydrated and boiled bracken is stir-fried in perilla oil, then doenjang and soup soy sauce are added with a splash of water for a five-minute braise over medium-low heat. The paste's funky, fermented umami penetrates the fern's porous fibers, building a flavor density that the plain soy version cannot match. Perilla powder stirred in at the end transforms the remaining liquid into a thick, nutty coating around each strand. Richer and more layered than its soy-sauce counterpart, this namul delivers deep flavor when mixed into a bowl of steamed rice.
Adjust Servings
Instructions
- 1
Cut boiled fernbrake into 6 cm lengths and trim tough parts.
- 2
Mix doenjang, soup soy sauce, garlic, and water for sauce.
- 3
Heat perilla oil in a pan and stir-fry fernbrake for 2 minutes.
- 4
Add sauce and cook on medium-low for 6 minutes until absorbed.
- 5
Add chopped green onion and sesame seeds, then cook 1 more minute.
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Nutrition (per serving)
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