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Gosari Namul, Fernbrake or Bracken Side Dish
고사리 나물

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healthy
vegetarian
vegan
prep time: 
5 min
inactive time: 
480 min
cooking time: 
30 min
total time: 
515 min

Gosari Namul is one of the most widely loved namuls (Korean vegetable side dishes) in Korea. It's also frequently used in making bibimbap.

When I was young, Gosari Namul was often seen on our dinner table because everyone in the family liked it. (With other namuls, usually there was at least one person in the family who didn't like that particular kind.) It's also a must-have namul on Korean holidays such as New Year's Day and Korean Thanksgiving.

The nutty flavor and aroma of sesame oil really brings out the earthy taste of Gosari. Although Gosari Namul is a vegetable dish, it feels pretty substantial without being too heavy, and contains many beneficial nutrients. It's great for vegetarians and healthy eaters!

Read more about Gosari here.

You can buy gosari online here.

Gosari Namul is one of the most widely loved namuls (Korean vegetable side dishes) in Korea. It's also frequently used in making bibimbap.

When I was young, Gosari Namul was often seen on our dinner table because everyone in the family liked it. (With other namuls, usually there was at least one person in the family who didn't like that particular kind.) It's also a must-have namul on Korean holidays such as New Year's Day and Korean Thanksgiving.

The nutty flavor and aroma of sesame oil really brings out the earthy taste of Gosari. Although Gosari Namul is a vegetable dish, it feels pretty substantial without being too heavy, and contains many beneficial nutrients. It's great for vegetarians and healthy eaters!

Read more about Gosari here.

You can buy gosari online here.

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Change to: Metric US
2 ozFernbrake or Bracken, Gosari 고사리 (dried)
Green Onion 파
1 tspGarlic (minced) 다진 마늘
1 tbsSesame Oil 참기름
2 tbsSoy Sauce for Soup (Gukganjang) 국간장
2 tbsWater 물
pinch Black Pepper 후추
1 tspSesame Seeds 깨
pinch Salt 소금 (for blanching)
  
tips: 

Optional Ingredients & Substitution
It's best to use Soy Sauce for Soup (Gook Ganjang) but if you don't have it, use regular soy sauce.
If 2 tbs of regular sauce (for 70g of dried gosari) doesn't make it salty enough, use salt to season it instead of adding more regular soy sauce.

Frequently Asked Questions

Can I blanch before soaking?
Some people reverse the whole soaking and blanching process (i.e., blanch for 30 minutes first and soak overnight. Then wash.) Either way should work.

What if I bought pre-blanched gosari from the market?
Technically, you don't have to blanch it again. Wash 2-3 times thoroughly and squeeze water out before using.
However, many Korean moms quickly blanch it again because they don't necessarily trust the vendor's sanitation standards, or they just want to make sure it's free from possible bacteria.

My gosari is not soft enough after blanching it. What's wrong?
- Depending on how dry the gosari is and how long you soak it, blanching time may vary. So you may have to blanch for a longer time.
- It also depends on your texture preference.
- If you don’t soak or blanch enough, it will be tough. If you overdo it, it will be mushy.

How much gosari should I cook?
50 g of dried gosari yields a handful of blanched gosari (after blanching and squeezing out water). Since it's usually served as a small side dish, you can probably just cook 50g of dried gosari for 2-3 people. But, if you want to use this as a main dish or you are just in love with gosari, you'll want to use more. If you buy pre-blanched ones, a handful is good for a side dish for two.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak and wash

Soak dried gosari in water for at least 3 hours (overnight is ideal). Rinse throughly with cold water. See tips above for pre-blanched gosari.

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1

Soak in cold water

  • dried gosari image: clock.png 180 min

Wash in cold water

2. Blanch

Blanch gosari with a pinch of salt until soft (10-30 min in boiling water depending on how long you soaked it). Be careful not to overcook though.

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2

Blanch in boiling water

  • ⅛ tsp salt

image: clock.png 15 min

3. Rinse

Rinse thoroughly twice in cold water

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3

Rinse twice

4. Remove water

Squeeze out water with your hands. Don’t squeeze too hard though since it can become mushy. Cut into roughly 3 to 4 inch pieces (or 6-8 cm).

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4

Squeeze water out

Cut into 3-4”

5. Prep

Peel, wash and mince garlic. Wash and chop green onions.

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5

Mince garlic

Chop green onions

6. Coat pan

Coat a pan with 1tbs of sesame oil.

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6

Coat pan

  • 1 tbs sesame oil

7. Sauté bracken

Sauté bracken with 1 tsp minced garlic for 3-5 min on medium heat.

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7

Sauté bracken Med Heat image: medheat.png image: clock.png 3 min

  • 1 tsp minced garlic

8. Continue cooking

Add 2 tbs water, 2 tbs soy sauce for soup (Gook Gan Jang) and chopped green onions (leave a little bit for garnish) and sauté for another 5 min or until softened. *If it starts to stick to the bottom, add a bit more water. *Cooking time may vary depending on how the gosari was dried and how long it was soaked in water.

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8

Add

  • 2 tbs water
  • 2 tbs soy sauce for soup
  • chopped green onions

Sauté Med Heat image: medheat.png image: clock.png 5 min

9. Off heat

Turn off the heat. Add a pinch of black pepper and ½ tsp ground sesame seeds and mix them in.

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9

Off heat and mix in

  • ⅛ tsp black pepper
  • ½ tsp sesame seeds

10. Serve and enjoy

Serve on a plate. Garnish with a little bit of chopped green onions and sesame seeds if you can. Enjoy it with rice and other side dishes.

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10

Serve on a plate

Garnish with

  • chopped green onions
  • sesame seeds

Enjoy