Gosari is blanched fernbrake that is sautéed in minced garlic and soy sauce.
Servings: 1 people
- Fernbrake - 150 grams 2 cups
- Minced garlic - ½ Tablespoon
- Spring onion - 1 Tablespoon
- Soup soy sauce - 1 Tablespoon
- Sesame oil - 1 Tablespoon
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.
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.
- 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