Nutrient-Rich! Tender Braised Fern (Gosari) Stir-Fry Golden Recipe
Chewy Texture and Deep Flavor! From How to Boil Dried Fern to a Delicious Stir-Fried Fern Recipe – A Complete Guide
The charm of Gosari Namul grows with age! While not strictly a seasonal spring vegetable, using dried Gosari allows you to enjoy this nutritious side dish year-round. This recipe provides detailed instructions on how to soak and boil dried Gosari to achieve a tender texture, along with the secret to stir-frying it with a savory seasoning. Learn how to remove Gosari’s unique bitterness and aroma, achieve a tender texture everyone loves, and master the art of stir-frying it to perfection. Complete your table with this healthy and delicious Gosari Namul stir-fry, a true rice-thief!
Ingredients- 2 handfuls dried Gosari (approx. 300g after boiling)
- 2-3 Tbsp cooking oil
- 1 Tbsp soup soy sauce (Gukganjang)
- 1 Tbsp tuna extract
- 1 Tbsp minced garlic
- 3 Tbsp chopped green onion
- 1.5 Tbsp sesame oil (Deulgireum)
- 1 Tbsp toasted sesame seeds (or perilla seed powder)
Cooking Instructions
Step 1
First, to soften the dried Gosari, we’ll start with a thorough soaking process. Place the dried Gosari in a large bowl, cover generously with water, and soak for about 5 hours. The soaking time can be adjusted depending on how dry the Gosari is. It’s good to check periodically by touching the Gosari to see if it’s softening.
Step 2
Chop the green onions that will be added during stir-frying and set them aside. Cutting them into small pieces will help them absorb the seasoning better and make them easier to eat.
Step 3
After soaking for 5 hours, the Gosari will look much plumper than before. Since the water will turn a reddish-brown color, rinse it a couple of times, changing the water. Now, we prepare for the boiling process to make it tender.
Step 4
In a pot, add enough water to cover the soaked Gosari. Place the Gosari in the pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 20 minutes. After about 15 minutes, open the lid and take out a single fern frond, pressing it with your finger to check for tenderness. Adjust the cooking time based on your desired softness. Once it seems tender enough, turn off the heat, keep the lid on, and let it steam for another 20 minutes. This steaming process will make the Gosari moist and tender throughout.
Step 5
After thoroughly boiling and steaming, rinse the Gosari once more under cold water. Gently rub it under running water to remove any remaining astringency. Drain the rinsed Gosari completely in a colander.
Step 6
To make it easier to eat, cut the drained Gosari a few times with scissors. Cutting them into bite-sized pieces will help the seasoning penetrate evenly and make them taste even better.
Step 7
Now it’s time for the pre-seasoning. Place the cut Gosari in a bowl and add 1 Tbsp soup soy sauce, 1 Tbsp tuna extract, and 1 Tbsp minced garlic. Gently mix and massage the ingredients into the Gosari with your hands so the seasoning coats evenly.
Step 8
Heat about 2-3 Tbsp of cooking oil in a pan. Add the pre-seasoned Gosari and stir-fry for about 5 minutes over medium-low heat, allowing the seasoning to absorb well. Stir occasionally to prevent burning.
Step 9
Finally, add the chopped green onions (3 Tbsp) and 1.5-2 Tbsp of sesame oil. Give it a quick stir-fry to add a nutty aroma. For an even richer and nuttier flavor, you can also add 1-2 Tbsp of perilla seed powder. The Gosari, softened through thorough soaking and boiling, is now combined with a delicious seasoning to create an excellent side dish. Gosari Namul, known as ‘beef from the mountains’ for its rich nutrients, is delicious on its own, but it’s also incredibly tasty mixed with a spoonful of gochujang over rice. For the upcoming Chuseok holiday, a representative dish, try making this healthy and delicious Namul with this recipe, where you simply need to boil the Gosari until tender and season it with simple ingredients!
