📝 About This Recipe
Gosari-namul is a quintessential Korean side dish celebrated for its deep, earthy flavor and uniquely meaty texture. Often referred to as 'mountain beef,' these rehydrated bracken fern shoots are a staple of the Korean Royal Court and a mandatory component of a classic Bibimbap bowl. This recipe transforms the fibrous greens into a tender, savory delicacy using a traditional slow-simmering technique and the rich depth of toasted sesame and garlic.
🥗 Ingredients
Main Ingredients
- 100 grams Dried Bracken Fern (Gosari) (or 400g of pre-soaked/boiled fern from a Korean market)
- 8 cups Water (for boiling the dried fern)
The Seasoning Base
- 2 tablespoons Soup Soy Sauce (Guk-ganjang) (essential for authentic salty depth)
- 1 tablespoon Regular Soy Sauce (for color and sweetness)
- 3 cloves Garlic (finely minced)
- 2 stalks Green Onion (finely chopped, white and light green parts)
- 1 tablespoon Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Perilla Oil (adds a traditional nutty, floral note)
Cooking Liquid and Finishing
- 1/2 cup Anchovy Kelp Broth (or water for a vegan version)
- 1 tablespoon Toasted Sesame Seeds (slightly crushed to release oils)
- 1 tablespoon Cooking Oil (neutral oil like grapeseed or vegetable)
- 1/2 teaspoon Sugar (to balance the bitterness of the fern)
👨🍳 Instructions
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1
If using dried bracken, soak it in plenty of cold water overnight (at least 8-12 hours) until the stems are pliable.
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2
Place the soaked fern in a large pot with the soaking water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the thickest part of the stem can be easily pinched flat.
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3
Turn off the heat and let the fern sit in the hot water for another 30 minutes to ensure maximum tenderness. Drain and rinse thoroughly in cold water 2-3 times.
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4
Trim off any woody, tough ends from the fern. Cut the tender stems into manageable 2-3 inch (5-7 cm) lengths.
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5
In a large mixing bowl, combine the cut bracken fern with the soup soy sauce, regular soy sauce, minced garlic, chopped green onions, and sugar.
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6
Massage the seasoning into the fern by hand for about 2 minutes. This 'son-mat' (hand-taste) ensures the flavors penetrate deep into the fibers.
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7
Heat a large skillet or wok over medium heat and add the neutral cooking oil and perilla oil.
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8
Add the seasoned bracken fern to the skillet. Sauté for 3-4 minutes, stirring constantly to release the aromatics.
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9
Pour in the anchovy broth (or water). Reduce the heat to low-medium, cover with a lid, and let it braise for 5-7 minutes. This step is crucial for the 'meaty' texture.
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10
Remove the lid and increase the heat slightly. Stir-fry until most of the liquid has evaporated, leaving the fern glossy and moist but not swimming in sauce.
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11
Turn off the heat. Drizzle with the toasted sesame oil and sprinkle with the crushed toasted sesame seeds.
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12
Give everything a final toss to combine. Taste and add a pinch of salt if necessary, though the soy sauce should provide enough saltiness.
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13
Transfer to a serving plate and allow it to cool slightly; namul is traditionally served at room temperature or chilled.
💡 Chef's Tips
Always check the toughness of the stems after boiling; if they aren't tender, your final dish will be chewy. Using 'Guk-ganjang' (Soup Soy Sauce) is the secret to an authentic flavor as it is saltier and lighter in color than regular soy sauce. Perilla oil provides a specific 'mountain' fragrance that defines this dish, but you can use extra sesame oil if it's unavailable. Don't skip the 'massaging' step; it breaks down the plant fibers and allows the seasoning to permeate the fern. If using pre-boiled fern from the store, still give it a quick 5-minute blanch in boiling water to remove any 'packaged' smell.
🍽️ Serving Suggestions
Serve as a primary topping for a colorful Bibimbap bowl along with gochujang and a fried egg. Pair with grilled meats like Galbi or Bulgogi to provide an earthy contrast to the sweet marinades. Include it as part of a traditional 'Sanchae' (mountain vegetable) platter with steamed rice. Enjoy alongside a cold glass of Makgeolli (Korean rice wine) for a rustic snack. Serve with a hot bowl of Doenjang Jjigae (soybean paste stew) for a comforting, vegetarian-friendly meal.