Stir-Fried Fernbrake (Gosari Namul)
- Korean Food Addict
- Jul 1, 2025
Stir-Fried Fernbrake (Gosari Namul)
Stir-fried fernbrake (gosari namul) is a traditional Korean vegetable side dish made by sautéing tender fernbrake in perilla seed oil. The nutty aroma of perilla oil combines with the chewy texture of fernbrake to create an essential namul for bibimbap and ceremonial tables. Seasoned with soy sauce, garlic, and sesame oil for deep flavor, it can be prepared simply in 30 minutes.
History of Gosari Namul
Fernbrake has long been used as an edible mountain vegetable in Korea. It's especially considered an important namul that's indispensable on ceremonial tables and banquet spreads, and is one of the key ingredients in bibimbap. Fernbrake harvested in spring is dried for use, and dried fernbrake can be rehydrated and eaten year-round, making storage convenient. The Jeolla region is particularly famous for fernbrake production, producing high-quality fernbrake.
Cooking Tips
The key to making delicious gosari namul is properly boiling the fernbrake. Dried fernbrake must be soaked overnight then boiled in rice water for at least 15 minutes to become tender and remove astringency. After boiling, rinse in cold water and gently squeeze out moisture. Using generous perilla seed oil enhances the nutty aroma, and cooking covered helps the fernbrake retain moisture for a tender, moist texture. If the fernbrake is tough, add a little water and cook longer. Using soup soy sauce creates a clean color, and adding a bit of sugar enhances savory flavor.
Storage and Uses
Gosari namul can be refrigerated for 4-5 days and can also be frozen. Reheat portions as needed. Gosari namul is a key ingredient in bibimbap - mix it with other namul and gochujang for delicious results. It's also essential for ceremonial tables and holiday foods, and makes an excellent side dish. Mix rice with gosari namul or add it to soup with rice. The nutty flavor of perilla oil and chewy texture of fernbrake are outstanding.
Instructions:
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Prepare the Fernbrake
- If using dried fernbrake, soak overnight in water
- Boil in rice water for approximately 15 minutes
- Cook until tender
- Rinse in cold water
- Gently squeeze out excess moisture by hand
- Prepare the Fernbrake
- If using dried fernbrake, soak overnight in water
- Boil in rice water for approximately 15 minutes
- Cook until tender
- Rinse in cold water
- Gently squeeze out excess moisture by hand
- Add Perilla Oil and Fernbrake
- Preheat pan over medium-low heat
- Add 4 tablespoons perilla seed oil
- Add 300g prepared fernbrake
- Cover and Sauté
- Cover with lid
- Sauté for 7-8 minutes over medium-low heat
- Maintain Moisture
- Cooking covered helps fernbrake retain moisture
- Creates a moist and tender texture
- Add Seasonings
- Add 1 tablespoon soy sauce for soup
- Add 1 tablespoon minced garlic
- Add 1 tablespoon minced green onion
- Add 1 teaspoon sugar
- Final Stir-Fry
- Stir-fry for 1 minute over medium heat
- Cover and cook for 3 more minutes
- Sprinkle generously with sesame seeds
- Complete the Dish
- If fernbrake is tough, add 4-5 tablespoons water before covering
- Serve as a side dish or mix into bibimbap
Recipe Notes:
- Dried fernbrake must be soaked overnight then boiled in rice water to become tender.
- Boiling in rice water removes astringency and softens the fernbrake.
- Using generous perilla seed oil enhances the nutty aroma.
- Cooking covered helps fernbrake retain moisture for a tender texture.
- If fernbrake is tough, add a little water and cook longer.
- Using soup soy sauce creates a clean, clear color.
- Adding a bit of sugar enhances the savory flavor.
- Generous sesame seeds double the nutty flavor.
- Perfect side dish for bibimbap or ceremonial tables.
Ingredients:
Serving size
Main Ingredient
- 300 g boiled fernbrake (approximately 2.5 handfuls)
Seasonings
- 1 tbsp minced garlic
- 1 tbsp minced green onion
- 1 tbsp soy sauce for soup
- 1 tsp sugar
- 4 tbsp perilla seed oil
- pinch sesame seeds