Easy Stir-Fried Fernbrake (Gosari-namul)

Stir-Fried Fernbrake (Gosari-namul) is a classic Korean side dish that is full of flavor and healthy ingredients. The main ingredient, fernbrake, is a type of fern that grows in the wild, and it’s commonly used in Korean cooking. Stir-Fried Fernbrake (Gosari-namul) is easy to make and adds a delightful crunch to any meal. The unique earthy taste of fernbrake, combined with soy sauce, garlic, and sesame oil, creates a savory dish that’s simple but satisfying.

Preparation of the Fernbrake

The first step to making Stir-Fried Fernbrake (Gosari-namul) is to prepare the fernbrake. It’s important to soak the dried fernbrake in water to soften it, as this makes it tender and easier to cook. Once soaked, you can drain the water and cut the fernbrake into smaller pieces. After that, you’ll need to sauté it in a pan with a bit of oil. Stir-frying the fernbrake with the seasonings will make it even more flavorful.

Flavoring with Simple Ingredients

To make Stir-Fried Fernbrake (Gosari-namul) even more delicious, you can add a few key ingredients. Garlic, soy sauce, and sesame oil are the main seasonings used to enhance the natural flavor of the fernbrake. A sprinkle of sesame seeds and a dash of pepper can also add a little extra taste. Stir-frying it all together in the pan will create a perfectly balanced side dish.

Serving and Enjoying Gosari-namul

Once Stir-Fried Fernbrake (Gosari-namul) is ready, you can serve it alongside rice or any other Korean dishes. It’s often served as a side dish in a Korean meal, and its light, earthy flavor pairs wonderfully with spicy foods. This dish is not only tasty but also packed with nutrients, making it a great addition to any meal. Stir-Fried Fernbrake (Gosari-namul) is a simple and delicious way to enjoy a traditional Korean delicacy.

Chef’s Notes- Stir-Fried Fernbrake (Gosari-namul)

• Soaking is Key: Proper soaking of dried fernbrake is essential for eliminating bitterness and residual odor. Soak the fernbrake for a few hours, or even overnight, to ensure the texture becomes tender and ready for stir-frying.
• Blanching Helps: The quick blanching step in boiling water for 30 seconds helps remove any strong odors from the fernbrake and softens it further. Don’t skip this step for the best results!
• Use Fresh Fernbrake if Available: If you can find fresh fernbrake, it will require less soaking and cooking time, making the recipe faster and even more flavorful.
• Adjust the Oil for Flavor: If you can’t find perilla seed oil, toasted sesame oil is a great substitute. The perilla oil adds a slightly nutty taste that’s integral to the dish, so if possible, try to find it in specialty or Asian markets.
• Flavor Depth: For extra flavor, feel free to add a splash of rice vinegar or a pinch of red pepper flakes while stir-frying. This can provide a pleasant tang or slight heat that complements the earthy taste of the fernbrake.
• Pairing Options: Serve this dish with steamed white rice, kimchi, or as part of a larger banchan spread for a more authentic Korean meal. It also pairs well with grilled tofu or seasoned vegetables if you’re aiming for a balanced, plant-based meal.
• Taste and Adjust Seasoning: Always taste the dish before serving and adjust the seasoning to your liking, especially when using substitutions for soy sauce or oils. The amount of soy sauce can be adjusted to control saltiness.
• Leftovers: Gosari-namul can be stored in the refrigerator for up to 2 days and still taste delicious, so feel free to make extra and enjoy it as part of meal prepping for the week.

Stir-Fried Fernbrake (Gosari-namul)

Recipe by Kimmy

Course: Main Course, Side DishCuisine: KoreanDifficulty: Medium

Servings

4

Prep time

20

minutes

Cooking time

20

minutes

Calories

120

kcal

Resting Time

3

hours 

Total time

3

hours 

40

minutes

Discover the rich flavors of Korean temple cuisine with our Authentic Stir-Fried Fernbrake (Gosari-namul) recipe. This earthy and savory side dish is a staple in traditional bibimbap and a favorite at Korean meals. Expertly prepared without garlic or onions, it highlights the natural taste of fernbrake, enhanced with soy and sesame oils. Whether you’re a seasoned cook or new to Korean dishes, this easy-to-follow recipe promises a delicious and healthy addition to your table. Elevate your culinary repertoire with this timeless Korean classic!

Ingredients

• 11 ounces prepared fernbrake (gosari)

• 2 tablespoons soy sauce

• 1 tablespoon perilla seed oil can substitute with toasted sesame oil

• 1 teaspoon toasted sesame oil

• 2 teaspoons vegetable oil

• 1 teaspoon ground sesame seeds for garnish

• Alternative Ingredients:

• Perilla Seed Oil: Can be replaced with toasted sesame oil for a similar nutty flavor.

• Vegetable Oil: Substitute with olive oil for a different flavor profile.

• Soy Sauce: Use tamari for a gluten-free alternative.

• Gosari Fernbrake: If unavailable, substitute with another edible fern or green vegetable for a similar texture.

Directions

• Preparing the Fernbrake: Begin by thoroughly rinsing 1 ounce of dried fernbrake under cold water multiple times to remove any impurities. Place the cleaned fernbrake in a large stainless steel pot and add 16 cups of water. Bring to a boil over medium-high heat and cook for 1 hour, stirring occasionally with a wooden spoon to ensure even cooking.
• Blanching and Soaking: After boiling, turn off the heat and allow the fernbrake to sit in the hot water for an additional 3 hours with the lid on to soften further and eliminate any residual fishy odor. Once cooled, drain and rinse the fernbrake in cold water several times, changing the water each time. Soak the drained fernbrake in a bowl of cold water for at least 1 hour or overnight for best results.
• Stir-Frying the Fernbrake: Bring 8 cups of water to a rolling boil in a separate pot. Blanch the softened fernbrake in the boiling water for 30 seconds, stirring continuously to remove any unwanted odors. Drain the fernbrake and cut into bite-sized pieces. In a large nonstick pan, heat 2 teaspoons of vegetable oil along with 1 tablespoon of perilla seed oil over medium heat. Add the fernbrake and 2 tablespoons of soy sauce, sautéing for about 10 minutes until well coated and heated through. Finish by drizzling 1 teaspoon of toasted sesame oil and sprinkling ground sesame seeds on top for added flavor.

Equipment

• stainless steel cookware set
• colander
• mixing bowls

Notes

• To achieve the best flavor, ensure the fernbrake is thoroughly soaked and blanched to eliminate any natural bitterness and fishy odor. For added depth, consider incorporating a splash of rice vinegar or a pinch of red pepper flakes during stir-frying. This dish pairs wonderfully with steamed rice, kimchi, or as part of a larger Korean banchan spread. For a heartier meal, serve alongside grilled tofu or seasoned vegetables. Always taste and adjust seasoning to your preference, especially if substituting oils or soy sauce variants.

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 8g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 150mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 500IU
• Vitamin C: 2mg
• Calcium: 30mg
• Iron: 2mg

FAQ- Stir-Fried Fernbrake (Gosari-namul)

What is fernbrake, and where can I find it?

Fernbrake, also known as gosari in Korean, is the young fiddlehead fern, commonly used in Korean cuisine. It can be found in Asian grocery stores, often sold dried. You may also find it fresh in some specialty markets during spring.

Can I make this recipe without perilla seed oil?

Yes! Perilla seed oil can be substituted with toasted sesame oil for a similar nutty flavor. While the flavor won’t be identical, it will still be delicious.

Can I use fresh fernbrake instead of dried?

Absolutely! Fresh fernbrake will require less soaking and cooking time. Simply blanch it briefly and stir-fry as directed in the recipe.

Is this dish gluten-free?

Yes, this recipe is gluten-free if you use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. Make sure to check the ingredients to ensure the soy sauce is gluten-free.

How can I make this dish spicier?

To add a bit of heat, consider incorporating a pinch of red pepper flakes or a splash of Korean chili paste (gochujang) during the stir-frying step. Adjust the amount based on your heat preference.