Serving 150917a
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Fernbrake Banchan
Korea
  -   Gosari-namul
Serves
Effort:
Sched:
DoAhead:  
4 ban  
**
1 day  
Yes
Braken fern is a popular vegetable in Korea, fresh or dried. This dish is one of the many "banchan" (small side dishes) served with Korean meals. In North America, banchans are usually served in tiny individual bowls. In Korea they are served in larger communal bowls. This recipe makes 7 ounces.   Note:   I have cut the sugar to half what a pattern recipe calls for - adjust to your preference.



6
3
2
1
2
1
1
1
oz
oz
cl
T
T
t
t
t
Fernbrake (1)
Onion
Garlic
Oil
Soy Sauce
Sugar
Sesame Oil, dark
Sesame, toasted (2)
Make   -   (25 min + 12 hrs for dried fern)
  1. Prepare FERNBRAKE as needed (see Note-1).
  2. Cut Fernbrake into lengths of about 1-1/2 inches.
  3. Quarter ONION lengthwise and slice very thin crosswise.
  4. Crush GARLIC and chop very fine.
  5. In a pan, heat Oil fairly hot and fry Onion and Garlic, stirring until aromatic, about 30 seconds.
  6. Stir in Fernbrake and continue to fry over moderate heat, stirring, for about 5 minutes.
  7. Turn heat to low. Stir in Soy Sauce and Sugar. Cook, stirring often, for about 5 minutes.
  8. Take off the heat. Stir in Sesame Oil and toasted Sesame Seeds.
  9. Serve warm or cool.
NOTES:
  1. Fernbrake:   Weight is fully soaked (if dried). That means boiled 30 minutes, cooled in the liquid, then soaked 8 hours in 2 or 3 changes of water. Water packed Fernbrake could also be used, without the soak. For details see our Braken Fern page.
  2. Sesame Seeds:   Toasted sesame seeds should always be on hand for Korean or Japanese cooking. it takes just a few minutes to dry pan roast some white sesame seeds until they are a light golden color (they should not smoke). In a tightly sealed jar stored away from sunlight and heat they will last for months.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ksv_fern1 150917a mrkc146   -   www.clovegarden.com
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