Aromatic Braised Fern with Perilla Oil
The Quintessential Namul for Jeongwol Daeboreum: Fragrant Braised Fern with Perilla Oil
Fern namul is a beloved dish, especially during holidays and ancestral rites, cherished for its unique, deep flavor and aroma. It even adds a richer taste when added to beef soup, reminiscent of Yukgaejang. While using dried fern requires the slightly tedious process of soaking and boiling, it rewards you with a depth of flavor that truly reflects the effort. For Jeongwol Daeboreum, try this delicious braised fern dish using readily available ingredients!
Ingredients
- 3 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 1 stalk Green Onion (white part)
- 2 handfuls Prepared Dried Fern (approx. 150-200g)
- 3 Tbsp Soup Soy Sauce
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, rinse the dried fern thoroughly under running water. Then, place it in a bowl and cover it with enough water to submerge completely. Let it soak for about 1 hour until the fern softens.
Step 2
Drain the soaked fern and transfer it to a pot. Add enough water to cover the fern generously and bring it to a boil to cook.
Step 3
Once the water is rapidly boiling, flip the fern pieces to ensure even cooking and continue to boil for about 5-10 minutes. Turn off the heat, cover the pot with a lid, and let it steep for at least 1 hour or longer. This steaming process will further tenderize the fern.
Step 4
After steeping, drain the fern and gently rinse it 2-3 times under running water. Squeeze out any excess water, then cut the fern into bite-sized pieces, about 5-7 cm long.
Step 5
Heat a pan over medium heat and add 3 tablespoons of perilla oil. Finely chop the white part of the green onion and add it to the pan along with 1 tablespoon of minced garlic. Sauté over low heat until fragrant, being careful not to burn the garlic and onion. Infusing the oil with their aroma is key.
Step 6
Once the aromatic garlic and green onion oil is ready, add the prepared fern to the pan. Stir-fry for about 5 minutes over medium heat, ensuring the fern is well coated with the perilla oil.
Step 7
After the fern has absorbed the nutty flavor of the perilla oil, add 3 tablespoons of soup soy sauce. Stir-fry again to evenly distribute the seasoning and allow the fern to absorb the flavor.
Step 8
Finally, add 1 tablespoon of toasted sesame seeds and stir gently to combine. This adds a final touch of nutty flavor, completing the dish. Enjoy this delicious fern namul with freshly cooked rice!
