Stir-Fried Dried Fern (‘Gosari Namul Bokkeum’)
Stir-Fried Dried Fern (‘Gosari Namul Bokkeum’)
How to Make Stir-Fried Dried Fern: Soaking and Boiling Dried Fern
I often make gosari namul, a delicious and nutritious side dish, especially popular during holidays, as a regular banchan. Using dried fern allows us to enjoy tender fern dishes year-round. I’ve prepared this dish with precious dried fern, personally gathered and dried by my parents from the mountains. Properly soaking and boiling dried fern yields a texture as tender as fresh fern. The unique aroma and flavor are enhanced through thorough soaking and cleaning. While often perceived as a difficult vegetable dish, this recipe is surprisingly simple and accessible to everyone. The basic seasoning is done with soy sauce for soup (‘guk-ganjang’), and then enhanced with flavor boosters like tuna extract for a quick and delicious result. This banchan is perfect with rice and also makes a wonderful addition to bibimbap. Let me guide you step-by-step through making this delightful stir-fried fern!
Ingredients- Dried fern 40g (approximately 300g of boiled fern)
- Cooking oil 2-3 Tbsp
- Soy sauce for soup (guk-ganjang) 1 Tbsp
- Tuna extract 1 Tbsp
- Minced garlic 1 Tbsp
- Chopped green onion 3 Tbsp
- Perilla oil (deul-gireum) 1-2 Tbsp
- Ground perilla seeds (optional)
Cooking Instructions
Step 1
Since these are thoroughly dried fiddleheads, the first crucial step to achieve a tender texture is soaking them for an adequate amount of time. Place the dried fern in a bowl and cover with plenty of water. Let it soak for about 5 hours. The soaking time may vary slightly depending on how dry and thick the fern is, so check it periodically to adjust.
Step 2
While the fern is soaking, finely chop the green onions that will be added later. This aromatic vegetable will complement the fern beautifully.
Step 3
It’s good practice to change the soaking water once or twice during the 5 hours. The fern has now plumped up considerably from its dry state. Since I prefer a texture that isn’t too mushy, I’ll soak it to this extent before boiling. After soaking, drain the fern and rinse it lightly under cold water.
Step 4
Place the soaked fern in a pot, cover with enough water to submerge it, and bring to a boil over medium-high heat with the lid on. Once boiling, reduce the heat to medium and simmer for about 15 minutes.
Step 5
After some time, take out a piece of fern and gently press it with your fingers to check for tenderness. If you prefer an even softer texture, continue simmering for a little longer. Once it reaches your desired tenderness, turn off the heat, cover the pot, and let it sit for about 20 more minutes to finish cooking with residual heat.
Step 6
After the resting period, rinse the fern under cold water and prepare it for seasoning.
Step 7
Squeeze out excess water from the fern by hand, then roughly chop it into bite-sized pieces before seasoning. This helps the seasoning penetrate evenly.
Step 8
Add 1 Tbsp of soy sauce for soup, 1 Tbsp of tuna extract, and 1 Tbsp of minced garlic. Gently mix and massage the seasonings into the fern. This pre-seasoning step is key for flavor.
Step 9
Heat a pan over medium-low heat. Add the seasoned fern and about 3 Tbsp of cooking oil. Start stir-frying.
Step 10
Stir-fry evenly for about 5 minutes, ensuring the seasonings are well absorbed into the fern. Be mindful of the heat to prevent burning.
Step 11
Finally, add the chopped green onions and 1-2 Tbsp of perilla oil. Give it a final light stir to finish with a nutty aroma. You can also add ground perilla seeds at this stage for an even richer flavor. The once tough dried fern has been transformed into a wonderfully tender stir-fry. The absorbed seasonings make it a delicious side dish for rice. If using fresh fern, you can skip the soaking and boiling steps and simply season and stir-fry it. For dried fern, remember that sufficient soaking and boiling are essential to achieve a tender texture. This fern dish, often called ‘the beef of the mountains’ for its nutritional value, is a must-try! Enjoy your delicious fern namul bokkeum!
