1tablespoonsoup soy sauce (gukganjang (국간장)) or regular soy sauce- more to taste
black pepper to taste
1tablespoonvegetable or canola oil
1/4cupwateror dashima or beef broth
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.
Mix the gosari with the soy sauce, sugar and garlic. Let stand for 10 minutes.
Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 4 to 5 minutes over medium heat. 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.