Tender Braised Bracken (Gosari Namul)
Super Easy and Tender Bracken Side Dish, Perfect for Kids’ Meals
This is my mother’s special recipe for braised bracken, and honestly, I can’t eat bracken anywhere else! Today, I’m sharing our family’s unique method for making it incredibly tender and delicious. It’s a fantastic side dish that pairs wonderfully with rice!
Main Ingredients- Soaked Bracken 650g
- Green Onion 1/2 stalk
- Grapeseed Oil 2 Tbsp
- Minced Garlic 1/3 Tbsp
Seasoning- Katsuobushi Udon Dashi (Tsuyu) 4.5 Tbsp
- Sesame Seeds 1/2 Tbsp
- Perilla Oil (Deulgireum) 1/3 Tbsp
- Katsuobushi Udon Dashi (Tsuyu) 4.5 Tbsp
- Sesame Seeds 1/2 Tbsp
- Perilla Oil (Deulgireum) 1/3 Tbsp
Cooking Instructions
Step 1
First, soak the dried bracken in water for about a day until fully rehydrated. Once rehydrated, rinse it thoroughly under running water.
Step 2
Bring a pot of water to a boil. Add the prepared bracken and boil until it becomes tender enough to be slightly mashed when pressed with your fingers. After boiling, rinse the bracken in cold water about three times to remove any bitterness and squeeze out excess water.
Step 3
Heat 2 tablespoons of grapeseed oil in a pan over medium-low heat. Add the squeezed bracken and stir-fry until it becomes tender and develops a pleasant aroma.
Step 4
Once the bracken is sufficiently stir-fried, add 4.5 tablespoons of Katsuobushi Udon Dashi (Tsuyu) and continue to stir-fry. Make sure the dashi is evenly coating the bracken.
Step 5
When the mixture begins to simmer, add 1/3 tablespoon of minced garlic and 1/2 stalk of chopped green onion. Stir-fry until the garlic is fragrant and the green onions release their sweetness.
Step 6
When the ingredients are almost fully cooked, drizzle in 1/3 tablespoon of perilla oil (deulgireum) and stir-fry briefly. The nutty aroma of the perilla oil will enhance the overall flavor.
Step 7
Finally, sprinkle 1/2 tablespoon of sesame seeds over the top. Your delicious braised bracken namul is now ready! It’s incredibly tasty served over a bowl of warm rice.
