Hearty and Tender Dried Fern Stir-fry (Gosari Namul)
How to Properly Boil and Prepare Dried Ferns for a Delicious Side Dish
This recipe transforms humble Korean dried ferns into a flavorful and tender side dish, ‘Gosari Namul’. Through careful soaking and boiling, we achieve a delightful chewiness and deep taste. This dish, a staple during traditional holidays, is packed with flavor and requires patience, but the result is incredibly rewarding. Let’s guide you step-by-step!
Main Ingredients- 80g Dried Korean Ferns
Seasoning and Stir-frying Ingredients- 2 Tbsp Minced Garlic
- 2 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1 Tbsp Regular Soy Sauce (Jin-ganjang)
- 2 Tbsp Perilla Oil (Deulgireum)
- 3 Tbsp Cooking Oil
- 1 tsp Sugar
- 2 cups Water (approx. 400ml)
- 2 Tbsp Chopped Scallions
Finishing Touches- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Minced Garlic
- 2 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1 Tbsp Regular Soy Sauce (Jin-ganjang)
- 2 Tbsp Perilla Oil (Deulgireum)
- 3 Tbsp Cooking Oil
- 1 tsp Sugar
- 2 cups Water (approx. 400ml)
- 2 Tbsp Chopped Scallions
Finishing Touches- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Step 1: Soaking and First Boil: Begin by soaking the 80g of dried Korean ferns in cold water for 5-6 hours, or until they are sufficiently rehydrated and softened. Once softened, place the ferns in a large pot, cover generously with water, and boil for 30 minutes.
Step 2
Step 2: Second Soaking: After the initial boiling, rinse the ferns thoroughly under cold running water a couple of times. Then, soak them again in fresh cold water for another 5 hours. This second soaking is crucial for removing any lingering bitterness and ensuring a tender texture.
Step 3
Step 3: Preparing the Ferns: Once fully rehydrated, drain the ferns using a colander. Cut them into bite-sized pieces, about 5-7 cm long. This makes them easier to eat and allows the seasoning to penetrate evenly.
Step 4
Step 4: Marinating: Place the cut ferns into a mixing bowl. You should now have about 400g of prepared fern. Add all the seasoning ingredients: 1 Tbsp minced garlic, 2 Tbsp Korean soy sauce, 1 Tbsp regular soy sauce, 1 Tbsp perilla oil, 3 Tbsp cooking oil, 1 tsp sugar, 2 Tbsp chopped scallions, and 2 cups of water. (Note: The provided ingredient list in the original prompt differs slightly in quantities for some seasoning items. The quantities here are based on the original prompt’s listed amounts for ‘버무릴 양념’. For clarity, I’ve used the ingredients as listed in the prompt: 2 Tbsp minced garlic, 2 Tbsp Guk-ganjang, 1 Tbsp Jin-ganjang, 2 Tbsp Deulgireum, 3 Tbsp cooking oil, 1 tsp sugar, 2 cups water, 2 Tbsp chopped scallions.)
Step 5
Step 5: Mixing and Marinating: Put on a pair of disposable gloves and gently massage the seasoning into the ferns with your hands. Ensure each piece is well coated. This helps the flavors meld beautifully. The next step is cooking.
Step 6
Step 6: Stir-frying and Braising: Heat a heavy-bottomed pan or wok over medium heat. Add the marinated ferns and their liquid. Cook, stirring occasionally, until most of the liquid has reduced and the ferns are tender. If the mixture seems too dry during cooking, cover the pan with a lid and let it braise gently.
Step 7
Step 7: Finishing and Adjusting Seasoning: Once the ferns are cooked and the sauce has thickened, turn off the heat. Drizzle in 1 tsp of sesame oil and sprinkle with 1 Tbsp of toasted sesame seeds. Gently toss to combine. Taste and add a pinch of salt if needed to achieve your desired flavor.
Step 8
Step 8: Serving: Transfer the delicious Gosari Namul to a serving plate. Enjoy this nutritious and flavorful dish, often called ‘meat from the mountains’, which will surely enhance your meal.
