Gosari namul (Korean fernbrake side dish)2013-09-29
Gosari/kosari or fernbrake, fern bracken or in Swedish örnbräken is essential in a bibimbap. I’ve only been able to find this at Oriental Supermarket in the Hötorget t-bana. You can find it in the dry goods section, by the freezers.
The spices for this dish is exactly the same as that of the kongnamul – namely soy sauce, salt, sesame oil and sesame seeds. That’s why I love Korean cooking. The spices are almost exactly the same but each dish has its own distinctive flavour.
You have to plan ahead when making this dish as it is recommended to soak the dried gosari overnight to reduce the cooking time.
- 50g dried gosari
- 1 clove garlic, finely chopped
- 1 tablespoon soy sauce
- pinch of salt
- dash of sugar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seed
Soak the gosari overnight or at least 4 hours.
Rinse the gosari until the water is clear, about 5-6 times
Cook the gosari until softened, about 30 minutes if it has been soaked overnight or up to an hour depending on the soaking time.
Drain the gosari and rinse thoroughly. Squeeze out any excess liquid.
Cut the gosari into 4cm long strands.
Heat 1 teaspoon of vegetable oil in a nonstick pan. Add the gosari, garlic, soy, salt and sugar and fry until the garlic is fragrant. Taste and add more salt if necessary.
Remove from the heat source and add the sesame oil and seeds.
Serve at room temperature.