Gosari Namul (Tender Korean Fernbrake Side Dish)

Gosari namul is a classic Korean side dish made by rehydrating dried fernbrake, then gently sautéing it with Korean soup soy sauce, garlic, perilla oil, and a little stock until tender and savory. This traditional banchan takes time to soak but only minutes to cook, and it can easily be made vegan for everyday Korean meals, bibimbap, or a holiday table. Get new recipes via email: Thank you for subscribing! I remember seeing gosari namul (고사리나물) on the table at special family gatherings growing up, especially around Chuseok and jesa, the traditional Korean ceremony honoring ancestors. My mother would patiently prepare several vegetable dishes, or namul, and this humble brown fernbrake was almost always among them. As a kid, I wasn’t exactly lining up for it. Gosari looked a little too much like a pile of brown twigs for my younger self to get excited about. But eventually the texture won me over, followed by that quiet earthy flavor that works so well with rice and other Korean dishes. Gosari namul served over multigrain rice. Simple, but one of my favorite ways to enjoy it. Properly cooked gosari is soft and pliable with a gentle chew. The flavor is earthy and mild, somewhat remini...