Chewy and Tender Gosari Namul Bokkeum
A holiday side dish made by gently boiling dried bracken fern and stir-frying it with savory seasoning and 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 →
This namul dish is made by thoroughly soaking and boiling dried bracken fern, tossing it in savory seasonings, and stir-frying it. Adding broth and covering it with a lid to steam while stir-frying lets the seasoning soak all the way through without leaving any tough texture. It is wonderful served neatly on a holiday ancestral rites table or enjoyed as a hearty everyday side dish.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Boiled bracken fern (gosari)400 g
- Anchovy broth (or water)4 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Minced green onion3 tbsp
- Salta little
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Pour in enough water to fully submerge the bracken fern and soak it for at least 3 hours.
- Dried bracken fern will crumble if handled roughly, so handle it gently.
- Drain in a strainer, trim away any hard or tough stems with kitchen shears, and cut into bite-sized lengths.
- If preparing this for a holiday ancestral rites table, make it without the minced garlic and minced green onion.
Steps
How to soak and boil dried bracken fern
Pour in enough water to completely submerge the bracken fern and soak it for at least 3 hours.
If the water seems low midway through, add more, and change the water periodically as it soaks since plenty of dust and debris will come out.
Once it stops expanding and is fully rehydrated, rinse it until the water runs clear, and then it is ready to boil.
Pour in enough water to submerge the bracken fern completely and bring it to a rolling boil over high heat.
Lower the heat to a level where the water will not boil over when covered, and boil for about 20 minutes.
Once boiled so the stiff stems become soft, turn off the heat, cover with the lid, and let it sit for 20 minutes to steam in the residual heat.
After steaming, it becomes plump and tender like this.
You need to adjust the timing so the bracken fern does not overcook and turn mushy during boiling or steaming.
Rinse in cold water.
Drain through a strainer, cut away any hard or tough stems with kitchen shears, and slice into bite-sized lengths.
Seasoning
Season the bracken fern.
Add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp tuna extract sauce (chamchi-aek), 2 tbsp mirin (cooking rice wine), 1 tbsp minced garlic, and 3 tbsp minced green onion...
Mix well.
Stir-frying
Drizzle cooking oil, add the bracken fern, and stir-fry briskly.
Pour in 4 tbsp anchovy broth or water, cover with the lid, and let it steam for about 2 minutes while stirring occasionally; this allows the seasoning to penetrate deeply into the bracken fern and turns any stiff pieces tender and soft.
Once the bracken fern has absorbed the flavor and turned tender, stir-fry uncovered to evaporate the excess moisture.
If it needs more seasoning, adjust with a little salt, then turn off the heat and finish by adding toasted sesame oil and ground toasted sesame seeds.
When making namul dishes, coarsely grind the sesame seeds to bring out their nutty aroma.
Finished
Soaking and boiling dried bracken fern takes some time, but preparing and stir-frying it yourself makes it taste so much better.
It has a meaty appeal that is moderately chewy yet wonderfully tender.
I stir-fried some ahead of the holidays to taste it, and having it after a long while makes it truly delicious.
If preparing this for a holiday ancestral rites table, make it without the minced garlic and minced green onion.
Ppunwife's tips
- If the water seems low midway through, add more, and change the water periodically as it soaks since plenty of dust and debris will come out.
- You need to adjust the timing so the bracken fern does not overcook and turn mushy during boiling or steaming.
- When making namul dishes, coarsely grind the sesame seeds to bring out their nutty aroma.
FAQ
How should I change the seasoning for a holiday ancestral rites table?
When offering it on an ancestral rites table, simply prepare the dish without the minced garlic and minced green onion among the seasoning ingredients.
Why do you add broth or water when stir-frying the bracken fern?
Pouring in broth or water and covering with a lid to steam makes the bracken fern tender instead of stiff, allowing the seasoning to absorb all the way through.
If I do not have anchovy broth, can I use plain water?
Yes, you can use 4 tbsp of plain water instead of anchovy broth when preparing the ingredients.
Why do you grind the toasted sesame seeds coarsely before adding them?
Grinding the toasted sesame seeds brings out their nutty, savory flavor and aroma much better.
