Aromatic Spring Delight: Seasoned & Stir-fried Kogomi (Wild Fern Brake) Recipe
How to Cook Kogomi, a Specialty from Ulleungdo Island (Two Delicious Ways!)
Introducing Kogomi, a special wild vegetable from Ulleungdo Island, known for its oceanic aroma. Rich in Vitamin A, protein, and saponins, it’s both healthy and uniquely fragrant, stimulating your appetite. This recipe will guide you through two delightful ways to enjoy Kogomi: a fresh ‘seasoned side dish’ (namul muchim) and a deeply flavorful ‘stir-fried version’ (namul bokkeum). Perfect for any vegetable lover!
Ingredients
- Boiled Kogomi (dried and rehydrated) 160g
- Soy sauce for soup (Jipganjang) 1 Tbsp
- Sesame oil 3 Tbsp
- Chopped green onion (about 1/2 stalk)
- Toasted sesame seeds 2 Tbsp
- Onion 1/2 (thinly sliced)
- Avocado oil 3 Tbsp
- Fish sauce (Kanari aekjeot) 1 Tbsp
Cooking Instructions
Step 1
Let’s start by perfectly boiling the Kogomi! Place the rehydrated Kogomi in a pot and add enough water to fully submerge it. Bring to a boil over high heat for 5 minutes, then reduce to medium heat and simmer for 20 minutes. Finish by cooking on low heat for 10 minutes. After turning off the heat, cover the pot and let it steam until cool. This method ensures the Kogomi becomes tender and delightfully soft. If you find any parts are still a bit firm, flip the Kogomi, bring it back to a gentle boil for a moment, turn off the heat again, and let it cool completely before proceeding.
Step 2
Gently rinse the boiled Kogomi under cold running water and lightly squeeze out excess moisture. Avoid pressing too hard. Trim the Kogomi into bite-sized pieces and place them in a mixing bowl.
Step 3
Now, let’s add the seasonings. Add 1 tablespoon of soy sauce for soup (jipganjang) and 1 tablespoon of fish sauce (kanari aekjeot) to the Kogomi in the bowl. These will add a wonderful savory depth.
Step 4
Drizzle in 3 tablespoons of rich sesame oil for its aromatic flavor.
Step 5
Add the chopped green onion and gently toss everything together with your hands. Mix well until the Kogomi is evenly coated with the seasonings. Use a gentle massaging motion.
Step 6
The secret to a nutty aroma! Freshly ground sesame seeds are best. Grind about 60% of the sesame seeds. A slightly coarser grind will give you a better texture and a more pronounced nutty flavor than a fine powder.
Step 7
Add the prepared ground sesame seeds and give it one final gentle toss. Your delicious seasoned Kogomi (namul muchim) is ready! It’s wonderful just like this.
Step 8
Now, let’s move on to making a moist and flavorful stir-fried Kogomi. This version offers a different, equally delightful experience compared to the seasoned dish.
Step 9
Personally, I found the stir-fried version even tastier than the seasoned one! Prepare to enjoy a deeper, richer flavor.
Step 10
Heat 3 tablespoons of avocado oil in a pan over medium heat. Add the thinly sliced onion and stir-fry until it becomes translucent. Season lightly with salt once the onion is softened.
Step 11
Once the onion is tender and translucent, add the seasoned Kogomi to the pan and stir-fry together with the onion for a moment. Pour in about 1/2 cup (a standard paper cup measure) of kelp broth (or water). Continue to stir-fry briefly until only about 1 tablespoon of liquid remains. Turn off the heat, and your delicious, moist stir-fried Kogomi is complete!
Step 12
Stir-frying makes the Kogomi even more tender, and the sweetness from the onion combined with the savory broth creates a richer, more complex flavor profile than the seasoned version. It’s an absolute winner as a side dish with rice!
