Seasoned Salads

Gosari-namul (Seasoned Bracken Fern)

Name: Gosari-namul (Seasoned Bracken Fern)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: rehydrated bracken fern (gosari) 200 g; Korean leek (daepa) or scallions 1/4 stalk; soy sauce 1 Tbsp; toasted sesame oil 1 Tbsp; minced garlic 1/2 Tbsp; ground toasted sesame seeds a pinch; cooking oil 1 tsp

Squeeze the water out of the boiled bracken fern and stir-fry it with sesame oil, soy sauce, and garlic for a savory side dish. If the fern is tough, stir-fry a little longer until it softens.

Prep 8 min · Cook 12 min · Total 20 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

1
Trim off the tough ends of the bracken fern, cut it into bite-size lengths, and squeeze out the water firmly.
Any water left in makes the namul taste bland.
2
Heat the cooking oil and half the sesame oil in a pan over medium heat and stir-fry the minced garlic for 30 seconds.
3
Add the bracken fern and stir-fry for 5 minutes until it softens.
4
Add the soy sauce and remaining sesame oil and stir-fry 3 minutes more. Mix in the leek and ground sesame seeds and turn off the heat.

Substitutions

Instead of	Use	How
soy sauce	2 tsp guk-ganjang (soup soy sauce)	For a darker color, mix in a little regular soy sauce.
Korean leek	2 scallions	You can add the scallions after turning off the heat.

Storing leftovers

As the namul cools, the sesame oil aroma fades and the seasoning soaks in, making it a little saltier. Store airtight in the fridge and eat within 3 days, either cold or warmed in a pan over low heat for 1 minute. You can also freeze it in single bibimbap-size portions and thaw in the fridge before using.

Serve with

Rice, doenjang jjigae (soybean paste stew), and bulgogi. It's also a classic bibimbap topping.

Making more or less

If the bracken fern has absorbed a lot of water, add a little more soy sauce.

Before you cook

Soak and boil dried bracken fern thoroughly until soft before using.

Questions

How do I keep gosari-namul from being tough?

Bracken fern that wasn't soaked or boiled long enough stays tough no matter how long you stir-fry it. If a fingernail doesn't press easily into the stem, boil it in water for another 10–20 minutes and drain before stir-frying. Adding 2 Tbsp water and covering for 1–2 minutes while stir-frying also softens it noticeably.