Korean Bracken Fern Namul with Perilla
This perilla-scented bracken fern namul begins by pre-seasoning 250 grams of boiled bracken with soup soy sauce, minced garlic, and half the perilla oil for five minutes so the flavor seeps into the chewy fibers. Green onion is sauteed briefly in the remaining perilla oil to build an aromatic base before the seasoned bracken joins the pan for a two-minute stir-fry that drives off excess moisture. Adding water and ground perilla seeds, then simmering gently for five minutes, transforms the dish into a lightly sauced namul where every strand carries a nutty, earthy depth. Sesame seeds scattered at the end add a visual accent and a faint crunch that complements the bracken's dense chew.
Adjust Servings
Instructions
- 1
Cut bracken into 6 cm lengths and split thick stems by hand.
- 2
Season bracken with soup soy sauce, garlic, and half the perilla oil for 5 minutes.
- 3
Heat remaining perilla oil and sauté green onion for 30 seconds.
- 4
Add seasoned bracken and stir-fry for 2 minutes.
- 5
Add water and perilla powder; simmer gently for 5 minutes.
- 6
Turn off heat, sprinkle sesame seeds, and toss once to finish.
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Nutrition (per serving)
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