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5 from 2 votes


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


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.


  • 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