Gosari Namul (Fernbrake Side Dish)
Where I am from (Washington state), you can actually find gosari in the woods. Even then it is hard to always get fresh gosari, so usually you will use dried gosari from the Korean grocery... just be warned that pre-soaking is absolutely necessary. This is a Korean side dish that is often a component of bibimbap.
- 4 oz dried fernbrake / bracken fiddleheads (or fresh, though this is hard to get) -- gosari 고사리
- l/2 medium size yellow onion, chopped
- l/2 cup chopped beef flank (optional), sliced thin, and chopped
- 2 tsp ground garlic
- 2 stalks green onion
- 2 tbsp soy sauce (ganjang 간장)
- 2 tbsp olive oil or any vegetable oil
- 2 tsp anchovy powder (myulchi garu 멸치 가루)
- 2 tsp sesame seed powder (kaesogum 깨소금)
- salt and black pepper to taste
- Clean dry fernbrake (gosari) and soak it in a bucket of warm water for an hour or so or overnight if you are not in a hurry.
- Discard the dark soaking water and rinse the fernbrake well. Put it in a large pot, put enough water to cover and bring to a boil. Reduce heat and simmer for an additional 15-20 min -- when it gets tender (test by squeezing with your fingers - not mushy though), drain and wash several times until you get clear water. Gosari have a chewy sort of texture so don't overboil.
- Cut gosari into about 2-3" length, so it won’t be too long. Drain and set aside.
- Dice yellow onions and chop green onions into 1-2" length pieces. In a separate pot, or in a sauce pan, brown round onion, beef and garlic. And add soy sauce then stir.
- Add cut gosari into the pot, add anchovy powder and black pepper while mixing well for about 5 min. Add the green onions and cook for an additional 2-3 mins.
- Remove from heat, add salt and pepper to taste, and sprinkle with sesame seed powder.
Serving Size: 4
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Preparation Time: 30 minutes