Gosari Namul (Fiddlehead Ferns Side Dish)
A Korean side dish made with dry fiddlehead ferns (gosari)!
Servings: 4
Ingredients
- 1 ounce dried gosari (고사리), fiddlehead ferns (about 1-1/2 cups, rehydrated)
- 1 tablespoon soup soy sauce (gukganjang (국간장)) or regular soy sauce - more to taste
- 1/4 teaspoon sugar
- 1 teaspoon minced garlic
- black pepper to taste
- 1 tablespoon cooking oil
- 1/4 cup water or dashima or beef broth
- 1 scallion roughly chopped
- 1/2 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- Add the gosari and 4 to 5 cups of water to a medium pot. Boil over medium heat, covered, until tender, 30 to 40 minutes. The time can vary depending on the gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain.
- Cut into 3 to 4-inch lengths, removing tough ends of the stems, if any.
- In a pan, mix the gosari with the soy sauce, sugar and garlic. Let stand for 10 minutes.
- Turn the heat to medium, and sauté the gosari with 1 tablespoon of cooking oil for about 4 to 5 minutes. Pour in 1/4 cup of water (or dashima or beef broth). Cook for a few more minutes, stirring occasionally, until the liquid is almost gone. Add the scallion, sesame oil, and sesame seeds. Stir well before turning the heat off.
