: Side Dish
Gosari namul, also called fernbrake, bracken fern, bracken fiddleheads, or fiddlehead fern, is typically sold in Korean markets either dried or pre-boiled. Dried gosari can be stored for a very long and used even after years of storage. Every year, new crops of gosari are picked and these tend to taste better than ones that have been stored for a very long time. When shopping for gosari in the supermarket it is difficult to know whether the gosari will taste good until it is bought, soaked, prepared, and tasted. The type of gosari used in this recipe happens to be from the Seattle area. Learn more about why many Korean mom’s believe Seattle gosari tastes the best.
- 1 large handful dried fernbrake
- 2 large spoonfuls soy sauce
- 1 tsp sesame seeds
- 1 green onion
- 3 cloves garlic
- ½ tsp dashida
- 1 large spoonful sesame seed oil
- Place a large handful of dried gosari in a large pot of lukewarm water.
- Soak overnight for at least 12 hours. The gosari used in this recipe was soaked overnight for 14 hours.
- Place soaked gosari in a large pot and simmer for approximately 25 minutes. The longer the gosari has been soaked the less time will be needed to cook. Make sure to check the gosari periodically and check whether they are the correct softness. It is very important the gosari does not get overcooked. Typically, there will be some hard and stiff gosari pieces even after the gosari has been soaked overnight and boiled. These pieces will need to be removed before marinating the gosari. Surprisingly the Seattle gosari used in this recipe only had 1-2 pieces of stiff gosari that were thrown away.
- After around 25 minutes of cooking turn off the stove and let the gosari sit in the hot water for another 5-10 minutes until they are the correct tenderness when touched. Again, periodically check that the gosari is the perfect tenderness.
- Strain and wash the cooked gosari 3-4 times under cold water until the water becomes clear.
- Cut the cooked gosari into 1-2″ pieces with scissors, place into a small bowl, and set aside.
- Add 2 spoonfuls of soy sauce, 1 chopped green onion, 3 cloves of minced garlic, and 1 tsp of sesame seeds to the cooked gosari and mix by hand.
- Add small amounts of dashida for taste and mix thoroughly. Do not add too much otherwise it will turn too salty. Make sure to taste the gosari as more dashida is added until it tastes perfect. About ½ tsp of dashida was used for this recipe.
- Once the gosari is the correct taste, add 1 spoonful of sesame seed oil and mix thorouhgly by hand.
- Place marinated gosari into a serving bowl.