Gosari Namul
Seasoned Fernbrake
A classic Korean banchan (side dish) made from rehydrated bracken fern, tenderly cooked and seasoned with a savory blend of soy sauce, sesame oil, garlic, and scallions. It offers a unique earthy flavor and a satisfying chewy texture.
🧂 Ingredients
- 50 g Dried fernbrake (gosari)(Look for dried gosari at Korean or Asian grocery stores. Ensure it's clean and free of debris.)
- 4 cups Water(For soaking and boiling the fernbrake.)
- 2 tbsp Soy sauce(Use Korean soy sauce (ganjang) for authentic flavor, or a good quality regular soy sauce.)
- 1 tbsp Sesame oil(Toasted sesame oil is preferred for its nutty aroma.)
- 2 cloves Garlic(Finely minced.)
- 2 stalks Scallions(White and light green parts only, thinly sliced. Reserve some green tops for garnish if desired.)
- 1 tsp Toasted sesame seeds(For garnish (optional).)
👨🍳 Instructions
- 1
Rehydrate the dried fernbrake: Place the dried fernbrake in a large bowl and cover generously with cool water. Soak for at least 8 hours, or preferably overnight, changing the water a few times to ensure thorough rehydration and to remove any bitterness. The fernbrake should become pliable and soft.
⏱️ 8+ hours - 2
Prepare the fernbrake: Drain the rehydrated fernbrake and rinse it thoroughly under cold running water. Squeeze out any excess water. If the fernbrake is in long strands, you can cut it into bite-sized pieces (about 2-3 inches long) for easier eating.
⏱️ 5 minutes - 3
Boil the fernbrake: Place the prepared fernbrake in a medium pot and cover with fresh water. Bring to a rolling boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the fernbrake is tender and has a slightly chewy texture, about 15-20 minutes. It should not be mushy.
⏱️ 15-20 minutes - 4
Drain and cool: Drain the cooked fernbrake thoroughly in a colander and rinse with cold water to stop the cooking process and remove excess starch. Gently squeeze out as much water as possible.
⏱️ 5 minutes - 5
Season the fernbrake: In a mixing bowl, combine the drained fernbrake with soy sauce, sesame oil, minced garlic, and sliced scallions. Gently toss everything together with your hands or chopsticks, ensuring the fernbrake is evenly coated with the seasonings. Taste and adjust seasoning if needed – you might want a touch more soy sauce for saltiness or sesame oil for aroma.
⏱️ 5 minutes - 6
Garnish and serve: Transfer the seasoned fernbrake to a serving dish. Sprinkle with toasted sesame seeds (if using) for added flavor and visual appeal. Serve as a side dish (banchan) with Korean meals, or as a component in bibimbap.
⏱️ 1 minute
💡 Pro Tips
- ✓Thorough rehydration is crucial for removing any bitterness and achieving the right texture.
- ✓The earthy, slightly bitter flavor of gosari is a signature element of this dish.
- ✓Gosari Namul is a staple in Korean cuisine and a key ingredient for authentic Bibimbap.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add thinly sliced cooked beef (like bulgogi) for a heartier dish.
- Increase soy sauce for a saltier flavor, or add a pinch of sugar to balance the savory notes.
- Incorporate other vegetables like sautéed shiitake mushrooms or julienned carrots.