This is the package we bought at the Korean market. It’s 227 grams and we are only using 80 grams. Keep that in mind when you’re buying yours. It will help with the sticker shock.
This is what it looks like out of the package. It’s not the prettiest vegetable and smells a little funny but it is quite tasty.
Before cooking the Gosari needs a nice long soak (at least eight hours). This is what that little bit looks like the next day. Yes, a little does go a long way.
In January of 2012, I uploaded a video on YouTube showing how to make this dish. (I cannot believe it been that long). About two years ago Scott Y posted a comment about how his Mom cooked gosari. I now use her method. It’s easy and works great. So let’s get to cooking.
In a pot large enough to hold the gosari and about one inch of water (it will grow a little when cooking but not much). Add a little water and 1/4 teaspoon of baking soda. Mix to dissolve the baking soda, add the gosari. Add enough water to cover by one inch.
Turn on the heat when it starts to boil slightly cover with a lid. After three minutes turn off the heat and let it sit for one hour. The picture above is how mine looked after sitting for one hour.
Pour off the water and rinse with cold water. Just a friendly heads up the water is kind of funky smelling. Then cut the gosari into two-inch long pieces. You can now use it in other dishes but it will be very bland at this point. So let’s season it up.
First, we need to make our sauce. 2 teaspoons chopped garlic, 1/4 cup chopped green onion, 1 Tablespoon raw sugar, 2 tablespoons Soy Sauce, 1/4 teaspoon salt, 1 Tablespoon sesame seeds, and 2 teaspoons sesame oil. Ginger juice is an optional item.
Since this is a large batch it needs to be cooked in two batches. Yes, that little bit is now a lot. Add one Tablespoon of neutral-flavored cooking oil to the pan and add half of the cooked gosari. Cook for about three minutes to dry it off. Now add half of your sauce. Cook for another four or five minutes until most of the sauce is absorbed. Remove set aside and do the same to the next batch. After the second batch is cooked and cooled mix them together.
I used some of the gosaroi in this Dolsot Bibimbap. I will work on a bibimbap recipe and post it soon.
It is now ready to serve as a side dish.
This is the video I posted in 2012.
Ingredients
- 80 grams Fernbrake
- 2 teaspoons garlic chopped
- 1/4 cup green onions chopped
- 1 Tablespoon raw sugar
- 2 Tablespoons soy sauce
- 1/4 teaspoon salt
- 1 Tablespoon sesame seeds
- 2 teaspoons sesame oil
- 1/4 teaspoon baking soda
- 2 Tablespoon oil
Instructions
- Soak 80 grams of gosari overnight
- Make your sauce to a small bowl add 2 teaspoons chopped garlic, 1/4 cup chopped green onion, 1 Tablespoon raw sugar, 2 tablespoons Soy Sauce, 1/4 teaspoon salt, 1 Tablespoon sesame seeds and 2 teaspoons sesame oil. Mix it up and set aside.
- Pour off the water and rinse with cold water.
- Cut the gosari into two inch long pieces.
- Since this is a large batch it needs to be cooked in two batches. Add one Tablespoon of neutral flavored cooking oil to the pan and add half of the cooked gosari. Cook for about three minutes to dry it off. Now add half of your sauce. Cook for another four or five minutes until most of the sauce is absorbed. Remove set aside and do the same to the next batch.
- After the second batch is cooked and cooled mix them together.
