Maangchi's Real Korean Cooking by Maangchi

Author:Maangchi
Language: eng
Format: epub
ISBN: 9780544465756
Publisher: Houghton Mifflin Harcourt
Published: 2015-03-19T12:00:00+00:00

Fernbrake with Garlic and Soy (Gosari-namul)

Serves 4

Similar to fiddleheads in taste and texture, fernbrake is foraged in the mountains of Korea in the spring. My grandmother picked it every year with her friends. She would dry it in the sun and it would keep for a full year, until she went again the next spring.

These days most people buy fernbrake in grocery stores. You may find it dried, presoaked, or fresh. I always buy dried, because it will keep in my pantry for months if it has to. If you buy vacuum-packed presoaked fernbrake, you need to use it within a few days once it’s opened.

This is one of my favorite mountain vegetable dishes. It’s so substantial that some Koreans call it “mountain beef.” It’s a little salty, and sweet, and has a meaty texture.

Fernbrake needs a long soak, so it’s best to start this recipe the day before you plan to serve it. If you’d like, in the spring, you can substitute fresh fiddleheads. Just blanch them in boiling water for 1 minute instead of soaking, and stir-fry briefly (they’ll cook more quickly than fernbrake).

1 tablespoon vegetable oil

½ cup thinly sliced onion

2 garlic cloves, minced

1 ounce (about ¼ cup) dried fernbrake (gosari), soaked, drained, and cut into bite-size pieces (see below)

2 tablespoons soy sauce

2 teaspoons sugar or honey

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

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