Gosari – Korean Fernbrake Banchan

Gosari is blanched fernbrake that is sautéed in minced garlic and soy sauce. Fernbrake is also known as bracken.

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Gosari is one of the most ubiquitous banchans in Korea and eaten throughout the year. It’s probably not the first time you have seen it. Its one of the main toppings in traditional Bibimbap. Or you may have tried it in Yukgaejang (Spicy Beef Soup). Fernbrake is sometimes labeled as the “beef of the mountain” as it is high in protein and rich in dietary fibers.

When I was young, I remember going to a local mountain with my parents to forage for these. It was an incredible experience. I remember there was a light fog that morning, making it seem like a scavenger hunt. You snap the fernbrake about 4 inches above the ground and they make this refreshing, crisp snapping noise.

If you want to try out a new vegetable, why not try this so-called “beef of the mountain”? 🙂

Key cooking variable: Soaking overnight
If you buy the dried ones, make sure to soak the fernbrake overnight. This way it can fully hydrate. If you skip this step, it will have a strong smell and be very tough.

Fernbrake

Gosari is blanched fernbrake that is sautéed in minced garlic and soy sauce.

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Course: Easy

Servings: 1 people

Ingredients

• Fernbrake - 150 grams 2 cups
• Minced garlic - 1/2 Tablespoon
• Spring onion - 1 Tablespoon
• Soup soy sauce - 1 Tablespoon
• Sesame oil - 1 Tablespoon

Instructions

Prep fernbrake

• Soak the dried fernbake in a bowl of water overnight.
• The next day, boil the fernbrake in a pot for 20 minutes.
• Drain and rinse in cold water a few times. (Note: If you bought pre-soaked fernbrake, simply wash a few times and skip to next step)
• Chop fernbrake into smaller pieces (size of your pointer finger). Comb through the pile with your fingers and get rid of any extra-firm or woody pieces. All of the fernbrake should feel soft. Set aside for frying.

Cook fernbrake

• Put large frying pan on medium heat. Pour some oil into pan. Once pan is hot, place fernbrake in.
• Then place in minced garlic and spring onion. Stir and mix a bit. Then place in the soup soy sauce.
• Sautée until there is no more liquid left.
• Then turn off the heat and place sesame oil in. Give one final mix.
• Garnish with a few dashes of sesame seeds and spring onion.

Notes

• This banchan will stay fresh for up to a week. If you cook alot, simply stick leftovers in the fridge.
• You can eat this cold, straight out of the refrigerator - pair with some hot rice.
• See video for more details

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