Tender Gosari Namul Bokkeum (Stir-Fried Bracken Fiddleheads)
A traditional holiday vegetable side dish made by soaking dried bracken fiddleheads until tender and stir-frying them moist with anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Dried bracken fiddleheads are fully soaked, boiled, and stir-fried with anchovy broth while covered to turn them moist and tender. Seasoned neatly with soup soy sauce, toasted sesame oil, and toasted sesame seeds, it is perfect for ancestral rite tables or as an everyday side dish.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Boiled bracken fern (gosari)300 g
- Anchovy broth4 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 1/2 tbsp
- Minced garlic1/2 tbsp
- Minced green onion2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- Pour in plenty of water so the bracken fiddleheads are submerged, and soak for 2 to 3 hours. Change the water occasionally while soaking.
- If you do not include garlic or green onion for ancestral memorial rites, simply omit them.
- If you bought pre-boiled bracken fiddleheads from the market, you can start from step 3 (trimming).
Steps
How to boil dried bracken fiddleheads
Handle dried bracken fiddleheads gently so they do not crumble.
Pour in plenty of water so the bracken fiddleheads are submerged, and soak for 2 to 3 hours.
The water turns cloudy as substance naturally leaches out while soaking, as well as from attached debris and dust.
Change the water occasionally while soaking.
Once the soaked bracken fiddleheads come to a boil over high heat, cover with a lid and boil over gentle heat for 20 minutes.
Turn off the heat and let it steam in the residual heat for 20 minutes.
When the stiff stems become plump and tender, they are fully boiled, so you can remove them.
Check the condition of the fiddleheads and adjust the boiling time so they do not become mushy.
Trimming
Rinse the boiled bracken fiddleheads several times under running water until the water runs clear.
Drain the water in a colander.
Cut away any ends of the stems that remain tough or woody after boiling, then cut into bite-sized lengths.
Seasoning the bracken fiddleheads
In a bowl, combine the bracken fiddleheads, 1 1/2 tbsp soup soy sauce, 1/2 tbsp minced garlic, 2 tbsp minced green onion, and 1 tbsp mirin to season.
Heat a pan, add cooking oil, and stir-fry briskly.
Stir-frying
When the bracken fiddleheads are evenly coated with oil and look glossy, pour in 4 tbsp anchovy broth, cover with a lid, and let it steam over low heat for 2 minutes.
This process helps the seasoning absorb and makes the fiddleheads tender.
Open the lid and stir-fry just until only moist hydration remains, then taste and adjust with salt if it is bland.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp lightly ground toasted sesame seeds.
Adding plenty of toasted sesame oil and ground toasted sesame seeds makes stir-fried namul much more nutty and delicious.
Finished
Perhaps because I trimmed and stir-fried domestic dried bracken fiddleheads myself, it tastes even more delicious.
If you bought pre-boiled bracken fiddleheads from the market, you can start from step 3.
If you do not include garlic or green onion for ancestral memorial rites, simply omit them.
I tasted this holiday namul in advance while posting it like this, and it is always delicious whenever I have it.
Ppunwife's tips
- Check the condition of the fiddleheads and adjust the boiling time so they do not become mushy.
- Adding plenty of toasted sesame oil and ground toasted sesame seeds makes stir-fried namul much more nutty and delicious.
FAQ
How do I cook this when using store-bought pre-boiled bracken fiddleheads?
Rinse them thoroughly under running water, trim away any tough stems, cut to size, and proceed from the seasoning and stir-frying step.
Can green onion and garlic be added when preparing for an ancestral rite table?
If your family's memorial rite customs do not allow garlic or green onion, you can simply omit both ingredients.
What is the secret to stir-frying bracken fiddleheads tender and moist without becoming tough?
After stir-frying in oil, add 4 tbsp anchovy broth, cover with a lid, and let it steam over low heat for 2 minutes. This tenderizes the texture and helps the seasoning soak in thoroughly.
What can I substitute if I do not have anchovy broth? AI-generated
You can comfortably use plain water, kelp-infused water, or a light vegetable broth instead.
