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Sauces and Condiments

Kosari namul (sauteed fernbrake)

Kosari namul (sauteed fernbrake)
Los Angeles Times

When it comes to eating bibimbap, it's all in the mixing. Bibimbap, or "mixed rice," emerges from the kitchens of just about any Korean restaurant in Koreatown: a mound of warm rice in an oversize bowl topped with artfully arranged ... Read more

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 1Place 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 2Drain 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.

Note: This dish can be made ahead for up to a week. Red pepper powder and dried fernbrake, also known as kosari in Korean, are available at Korean markets.


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