Seasoned Fern Brake (Gosari Namul)

Seasoned Fern Brake (Gosari Namul)

Earthy, tender fern brake stir-fried with garlic, scallion, and sesame oil.

Total 12 hr 15 min Makes 4 servings Calories 95/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Dried fernbrake is soaked and boiled until tender, then stir-fried with soy sauce, garlic, and sesame oil for a savory, earthy banchan. This Korean side dish is a staple at holiday tables, often served alongside japchae and other seasoned vegetables as part of a namul spread.

Ingredients

  • 4 ounces dried fernbrake (gosari), soaked overnight
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons vegetable oil
  • 3 cloves garlic, minced
  • 2 scallions, chopped
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon beef bouillon granules or beef stock concentrate
  • 2 cups water, for boiling

Method

  1. Drain the soaked fernbrake and rinse well under cold water, trimming off any tough, woody ends.

  2. Bring 2 cups of water to a boil in a 6-quart saucepan, add the fernbrake, and boil until tender, about 15 minutes.

  3. Drain the fernbrake and rinse under cold water. Cut into 2-inch lengths.

  4. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  5. Add the fernbrake, soy sauce, sugar, and beef bouillon granules. Stir-fry over medium heat for 5 minutes, until well coated and heated through.

  6. Remove from heat and stir in the sesame oil, scallions, sesame seeds, and black pepper.

  7. Transfer to a serving dish and serve warm or at room temperature.

Rate this recipe

★ 3.5 (1)

Seasoned Fern Brake (Gosari Namul)

Dried fernbrake is soaked and boiled until tender, then stir-fried with soy sauce, garlic, and sesame oil for a savory, earthy banchan. This Korean side dish is a staple at holiday tables, often served alongside japchae and other seasoned vegetables as part of a namul spread.

12 hr 15 min 4 servings 95 cal

Ingredients

  • 4 ounces dried fernbrake (gosari), soaked overnight
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons vegetable oil
  • 3 cloves garlic, minced
  • 2 scallions, chopped
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon beef bouillon granules or beef stock concentrate
  • 2 cups water, for boiling

Method

  1. 1

    Drain the soaked fernbrake and rinse well under cold water, trimming off any tough, woody ends.

  2. 2

    Bring 2 cups of water to a boil in a 6-quart saucepan, add the fernbrake, and boil until tender, about 15 minutes.

  3. 3

    Drain the fernbrake and rinse under cold water. Cut into 2-inch lengths.

  4. 4

    Heat the vegetable oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  5. 5

    Add the fernbrake, soy sauce, sugar, and beef bouillon granules. Stir-fry over medium heat for 5 minutes, until well coated and heated through.

  6. 6

    Remove from heat and stir in the sesame oil, scallions, sesame seeds, and black pepper.

  7. 7

    Transfer to a serving dish and serve warm or at room temperature.