Kosari namul (sauteed fernbrake)
Kosari namul (sauteed fernbrake)
Rating: (1 rated)
Recipe Yield: Total time: About 50 minutes | Serves 4
1/4 pound dried fernbrake 1 1/2 tablespoons soy sauce 1/2 clove garlic, minced 1/8 teaspoon freshly ground black pepper 1/2 tablespoon of vegetable oil 2 green onions sliced 1 1/2 teaspoons of crushed and roasted sesame seeds 1/4 teaspoon Korean red pepper powder Salt

Step 1 Place the fernbrake in a large pot with enough water to cover and soak for 10 minutes. Place the pot on the stove and bring it to a boil. Boil, uncovered, for 30 minutes or until the fernbrake is tender. (It will turn a slightly lighter shade of brown.)

Step 2 Drain the fernbrake, cool and vigorously squeeze out all of the remaining water. Cut off 2 inches of the woody ends. Then cut the remaining fernbrake into 2-inch-long pieces.

Step 3Transfer the fernbrake to a large bowl and season it with the soy sauce, minced garlic and black pepper, mixing thoroughly with your hands.

Step 4In a saute pan, heat the vegetable oil and saute the fernbrake over medium heat for 5 minutes. Remove from the heat, add the sliced green onions and cover. Let cool to room temperature. Transfer to a bowl and season with the sesame seeds, the red pepper powder and salt to taste.

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