Gosari [Bracken 고사리] is one of the side vegetables in Bibimbap 비빔밥, BinDaeTteok (mung bean pancake 빈대떡), and Spicy Beef Stew (YukGaeJang 육개장). This Gosari side dish is also a MUST-HAVE vegetable for Korean holiday meals, and also served at ceremonial meals that Korean families put together annually for our loved ones that passed away. Gosari side dish is one the traditional vegetables that dates back to our Korean ancestors. And also know for its superfood qualities with medicinal benefits. Yup, Gosari was worthy enough to be served to our Korean kings, dating back to Joseon dynasty.
🇰🇷고기처럼 맛있는 고사리나물. 레시피대로 집에서 맛있고 안전한 고사리나물을 만들어보세요.
GoSaRi-NaMul = 고사리나물
GoSaRi 고사리 = Bracken
NaMul 나물 = Root/Stem vegetables
🇰🇷🛒🌶Today's Gosari recipe ingredients are available here➡️ https://amzn.to/3AeBfrl
Chapter Timestamp 챕터 시간 코드
0:00 Introduction 인삿말
01:05 Soaking & Boiling 물에 불려 끓이기
03:50 Safety & Nutrition 고사리 독소와 영양성분
05:04 Boiling & Rinsing 끓인 후 깨끗이 헹구기
06:10 Drying & Trimming 손질하기
07:21 Stir Fry & Braising 볶다가 천천히 푹 끓인다
10:06 Final Seasoning 마지막 양념
12:44 Storage Tip 냉동실 보관 꿀팁
13:18 Tasting/Mukbang 맛보기/먹방
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More reading sources on Bracken Gosari⬇️
⬇️Below are Korean articles on Bracken/Gosari. Using a Google browser, click on the article link. On the article webpage, right-click on your computer-mouse, and select language to translate (from the pop-up box on the right top corner)
Nutrition https://m.blog.naver.com/PostView.naver?isHttpsRedirect=true&blogId=lhy2842&logNo=80208593902
⬇️Photos used for Korean ceremonial meals (JehSa 제사) https://www.lecturernews.com/news/articleView.html?idxno=32016
INGREDIENTS
50 Grams Dried Bracken 말린 고사리
Stir-Frying & Braising Ingredients
1 Tablespoon 큰술 Oil 식용유
2 Crushed Garlic Cloves 으깬마늘
1 Cup Hot Water 뜨거운 물
1 Tablespoon Jin Soy Sauce 진간장
1 Small Dashima/Dried SeaKelp 다시마
1 Pinch Black Pepper 후추
1 Scallion 쪽파
1 Pinch 꼬집 Salt 소금
Seasoning
4 Tablespoon 큰술 Braised liquid 조림 국물
½ Tablespoon 큰술 Extra Virgin Olive Oil 식용유
½ Tablespoon 큰술 Sesame Oil 참기름
¼ Teaspoon 작은술 Beef Dashida 소고기 다시다 (🌱Vegan: YonDu연두 Plant based flavor enhancer https://amzn.to/3KXVhLR )
🇰🇷🛒🌶Today's Gosari recipe ingredients are available here➡️ https://amzn.to/3AeBfrl
RECIPE INSTRUCTIONS
Step One: Soaking in water
Place the dried gosari in a mixing bowl and fill with hot water (enough hot water for the dried bracken to be fully submerged in water). Then place a small plate on top so the dried gosari remains completely submerged in water. Cover the bowl with a plastic wrap. Let this rest on your kitchen counter for 1 hour.
An hour later, pour the contents into a strainer. At this point the gosari should be feel very rubbery and stiff. Put the gosari in the bowl and rinse in cold water. Gently rub the gosari in your hands, under running water for about 10 to 15 seconds. Then pour the contents through a strainer, add the bracken into a bowl, and fill with cold water. Again, enough water to fully submerge the gosari, and place a plate on top. Let this soak on your kitchen counter for at least 4 to 6 hours, but 12 hours is highly recommended. Then 12 hours later, repeat the cold water rinsing two times. At this point, the gosari should still feel rubbery, just a tad less rubbery than after the 1 hour soaking. Add the rinsed gosari into a pot.
WARNING: During the soaking process, you'll notice a light brown tea color water from the bracken. Do not drink this brown water.
Step Two: Boiling the bracken
Using a medium size pot, add the rinsed gosari and fill with enough cold water to fully submerge the gosari. You can add 1 tablespoon of salt to the pot. Set the stove heat to HIGH, and water for the water to come to boil. Once it starts to boil, put the lid on, and lower the stove heat to MEDIUM-LOW. Let the gosari slowly braise for 30 minutes.
30 minutes later, you'll notice that the bracken is now plump and has almost doubled in size compared to before boiling. Quickly, bring the pot over to the sink and pour through a strainer. Rinse in cold water. Be gentle to not bruise the gosari. Gently toss the gosari in a strainer to release the excess water. Do not hand squeeze the gosari.
WARNING: Do not drink this brown water. Discard the brown boiled water.
Step Three: Drying & Trimming
On a sheet or two of paper towel, lay down the gosari evenly, then cover with a sheet or two of paper towel. Gently press down on the paper towel to absorb any water on the gosari. Then trim off any dead-ends of the gosari stems. If any part of the gosari stem feels dry, dead, or hard, cut if off. Depending on the brand you buy, you might not need to trim at all. I highly recommend buying Korean brands and 100% Korean gosari, if you can. Then bunch up the gosari and roughly cut into four sections (just cut so the stem is half in length, so it is easy to eat).
Step Four: Stir Frying
Preheat your frying pan on HIGH heat for 1 to 2 minutes. Then tilt your pan and add your favorite frying oil. Quickly add the crushed garlic into the oil.
2 Crushed Garlic Cloves 으깬마늘
Continue to keep the pan tilted so the garlic is deep frying in the oil for about 1 to 2 minutes on HIGH heat or until the garlic is golden brown. (This deep frying of the garlic in the oil is to infuse the garlic flavors to the oil.). Then lower the pan down and swirl the pan to evenly distribute the oil in the pan.
Quickly add the gosari and lower the stove heat to MEDIUM. Stir fry the gosari for 1 to 2 minutes. Then add the following ingredients:
1 Cup Hot Water 뜨거운 물
1 Tablespoon Jin Soy Sauce 진간장
1 Small Dashima/Dried SeaKelp 다시마
1 Pinch Black Pepper 후추
1 Scallion 쪽파 (fold in half and add to the pan)
1 Pinch 꼬집 Salt 소금
Cover with the lid and lower the stove heat to MEDIUM-LOW, and slowly simmer for 10 minutes. Pull out the garlic, scallion, and sea kelp. You can eat these with warm Korean rice. OR you can mince the garlic and add it to the next step.
Step Five: Seasoning
Put the braised gosari to a bowl (keep the braising liquid separate). Let the gosari cool down a bit so it is not too hot to touch. You can add the garlic from Step Four to the bowl (mince the garlic first), and also add some freshly minced scallions.
FYI - Traditionally gosari side dish in not made with garlic or scallions mixed in. For more on this, please watch 11:25 of this video.
Then add the following ingredients:
4 Tablespoon 큰술 Braised liquid 조림 국물
½ Tablespoon 큰술 Extra Virgin Olive Oil 식용유
½ Tablespoon 큰술 Sesame Oil 참기름
¼ Teaspoon 작은술 Beef Dashida 소고기 다시다 (🌱Vegan: YonDu연두)
Mix well with your hands. This Gosari side dish is not suppose to be drowning in the braising liquid. There should be just enough liquid mixed in with the braise gosari so it continues to soften and season the gosari. Have a taste test. It should be just salty enough so that with warm Korean rice, the saltiness will be perfectly balanced.
Storage TIP
This is a lot of work for just one side dish, so I make enough to store the seasoned gosari into small portions in a freezer bag (double bag it), and freeze them. Then I can take out the small portion to add to my Bibimbap 비빔밥, BinDaeTteok (mung bean pancakes 빈대떡), Spicy Beef Soup (YukGaeJang 육개장) or just to have as a side dish.
Enjoy with a warm bowl of Korean rice as a side dish. I also add the extra braising liquid mixed in with warm Korean rice and enjoy with some kimchi and GoChuJang.
Bon appétit😋
Helen
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