• Skip to primary navigation
  • Skip to footer navigation
  • Skip to footer-bottom navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Kimchimari

Authentic Korean recipes even YOU can cook!

Free Korean BBQ Cookbook! TAP HERE to GET IT
POPULAR: our 10 takeout favorites
Facebook YouTube Instagram Pinterest Twitter

Authentic Korean Recipes Anyone Can Cook

  • New to Korean cooking? Start Here
  • Recipes
    • Recipe Index
    • Recipes by Alphabet
    • Latest on the Blog
  • Ingredients
    • Korean Ingredient Glossary
    • Pantry Essentials
    • Pantry – Beyond Essentials
    • Korean Ingredients in Depth
  • How To
    • Cooking Basics + Tips
    • Buy + Use
    • Meal Plan
    • Make from scratch
    • Korean Veg Garden
  • Travel
  • Videos
    • Video Recipes
    • Web Stories
  • About
    • About Me
    • Press Interviews and Mentions
  • New to Korean cooking? Start Here
  • SHOP
  • Free Korean BBQ Cookbook! TAP HERE to GET IT
  • Facebook YouTube Instagram Pinterest Twitter
Home Side Dishes

Brown Gosari – Korean Samsaek Namul

gf vg
Posted:5/18/20156 Comments
Recipe Print
3 colored vegetables- white, green and brown in 3 plates

Gosari or Bracken fiddleheads namul has a wonderful earthy flavor and chewy texture that all Koreans love (well most anyway..). It is the brown colored vegetable out of the 3 colored namuls.

Korean Bracken Fiddlehead (Gosari) Namul in green plate
Korean Bracken Fiddlehead (Gosari) Namul

Gosari (고사리)/Kosari or Bracken Fiddleheads namul is the last of the Korean three color vegetables (samsaek namul 삼색나물) dish that I have been blogging about.

What is Gosari or Bracken Fiddleheads?

Bracken belongs to a genus of large, coarse ferns in the family Dennstaedtiaceae. As ferns, brackens do not have seeds or fruits, but the immature fronds, known as fiddlehead greens, are eaten in different cultures. Bracken is one of the oldest ferns, with fossil records over 55 million years old having been found. In Korea, Gosari (고사리) comes usually in dried form and is eaten as a side dish or added to bibimbap, yukyejang or bindaetteok.

Is Bracken Poisonous?

It can be but please read more. Koreans have been eating Gosari for centuries but as I was researching about this fern, I found out that this Bracken fiddlehead is a very controversial vegetable. On the one hand, Bracken/Gosari has many health benefits because it is high in protein, vitamin b2 and fiber.

And according to traditional Korean medical books, it says that Gosari can be used to treat fever, insomnia and also can clear the mind. But on the other hand, there are studies that show it increased bladder cancers in farm animals who ingested Bracken fern raw.

There is also a study that say Bracken caused stomach cancer in laboratory mice due to a carcinogen in the plant. And there were even articles that mentioned there may be a link between the very high rate of stomach cancer in Koreans and Japanese and the Gosari being a popular vegetable in both Korean and Japanese diet.

But here are my conclusions:

  1. RAW vs COOKED – the carcinogen is water soluble and so if you cook it well in water and drain, lot of it will get washed out. The dried Gosari namul which is the kind that most Koreans eat, is first boiled and dried. And then you will see that Gosari is kind of cooked to death (haha) as it goes thru several steps of rehydration, blanching, etc. So the chances of any of the carcinogen being left is very very small.
  2. Link to stomach cancer – the latest studies show the most likely cause of Korean’s stomach cancer is due to bacterial infection (h pylori) and also due to the high salt diet.
  3. If anything, Koreans eat much less Gosari than 15 years ago and the number of stomach cancer has remained steady (between 1999 to 2009) while the number of colon cancer has almost doubled along with breast cancer which they attribute largely to a more westernized diet (which also can imply Koreans eat Gosari less often).

So, don’t worry too much but just cook Bracken properly and enjoy its wonderful flavor.

Is Bracken bad for men?

I love the earthy flavor and the chewy texture of Gosari but my husband refuses to eat it, so I never got to cook it as often as I would have liked. Why does he not eat it? Not because he doesn’t like the taste, not because he is allergic to it, not because of the carcinogen (as discussed above)…but because he, like many other Korean men, believe in the myth that it reduces their stamina..😝😝

I always wondered if there was any truth to that but never got around to researching about it. But you know.. yukyejang and bibimbap are just not the same without gosari but since he won’t eat them, I often ended up cooking without Gosari. So I was so happy that I chose to make gosari for this post because it was so yummy.. I forgot how good it was.

In case you are wondering where the myth came from – I researched a little bit on why one would say Gosari (Bracken Fiddlehead) is not good for men and there was nothing to support that.  The closest explanation I could find why was that uncooked bracken contains the enzyme thiaminase, which breaks down thiamine (vitamin b1).

Which means eating excessive quantities of bracken can cause beriberi – a disease that can make one very weak. But in any case, this is not at all a concern if you are going to cook the bracken because the enzyme gets destroyed when you cook it.

Step-by-Step Directions

Servings: 4              Prep Time: 1 day  Cooking time: 20 min   Difficulty: easy

Ingredients

  1. Soak dried gosari in water for 24 hrs.
    Dried Bracken Fiddlehead Gosari on paper
    Dried Bracken Fiddlehead Gosari
    Rehydrating Gosari (Dried Bracken) soaking in water
    Rehydrating Gosari (Dried Bracken) in water

    Bracken has gotten nice and plump after soaking in water for a day.

    Plump Re-hydrated Gosari after soaking overnight in water
    Re-hydrated Gosari after soaking overnight in water
  2. Mix 1 Tbs of water and 1 tsp of sweet rice flour and set aside.
  3. Drain gosari.
  4. Bring water to boil in a pot and blanch gosari in boiling water for couple minutes or until it is soft enough to your liking.
  5. Cool cooked gosari in cold water and drain.

    rehydrated and boild bracken fiddleheads (gosari고사리)
    rehydrated and boild bracken fiddleheads (gosari고사리)
  6. This step is quite tedious but necessary to enjoy soft Gosari: sort through the stems and break off any bottom stem parts that are too fibrous and hard. The way to tell if it’s too hard is to try breaking if off. If it doesn’t easily break off then it’s probably too stringy to chew. It is similar to cutting off thick woody stems off of asparagus.
  7. Line up gosari (fiddleheads) and cut into 3 in (7.5 cm) lengths. In my case, it was cutting the length into thirds.

    Cut Bracken Fiddleheads on cutting board
    Cutting gosari for gosari namul
  8. Put gosari in a bowl and season with soy sauce, sesame oil, garlic, green onions and sesame seeds. Mix it well with your hands so it is seasoned evenly.
  9. Heat a frying pan on medium heat, add 1 Tbs of vegetable oil and saute seasoned fiddleheads for 2 min.

    Cooked bracken fiddleheads seasoned in bowl
    Cooked bracken fiddleheads (gosari namul)
  10. Pour 1/2 cup of water, cover and steam on medium heat for 5 min or until most of the water has evaporated. Uncover.
  11. Add sweet rice flour water to pan with fiddleheads. Saute for another 1-2 min until well mixed.

Now it’s done!

So don’t worry, just cook these three vegetables and enjoy them as a side dish or as part of bibimbap!

3 colored vegetables- white, green and brown in 3 plates
Korean Three color vegetable (samsaek namul)

 

Follow along on social for more Korean recipe inspiration!
  • Pinterest
  • Facebook
  • Instagram
My Newsletter
Print
5 from 1 vote
Korean Bracken Fiddlehead (Gosari) Namul

Three Color Vegetables (Samsaek Namul) - Brown Gosari

This side dish is one of the three color vegetables (samsaek namul) and it is made with bracken fiddleheads. 
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total Time: 1 day day 20 minutes minutes
serves: 4

Ingredients

  • 40 g dried bracken fiddlehead (gosari)
  • 1 Tbsp guk ganjang (Korean soup soy sauce) (guk kanjang/kuk ganjang/gook kanjang or 1 tsp more)
  • 1 Tbsp vegetable oil
  • 1 Tbsp green onions, chopped
  • 1 tsp garlic, chopped
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/2 cup water

sweet rice flour slurry

  • 1 Tbsp water
  • 1 tsp sweet rice flour
US Customary - Metric
Prevent your screen from going dark

Instructions

  • Soak dried gosari in water for 24 hrs. It should be nice and plump after soaking in water for a day.
  • Mix 1 Tbs of water and 1 tsp of sweet rice flour and set aside.
  • Drain gosari.
  • Bring water to a boil in a pot and blanch the gosari in boiling water for a couple minutes or until it is soft enough to your liking.
  • Cool the cooked gosari in cold water and drain.
  • This step is quite tedious but necessary to enjoy soft gosari: sort through gosari stems and break off any bottom stem parts that are too fibrous and hard. The way to tell if it’s too hard is to try breaking if off. If it doesn’t easily break off then it’s probably too stringy to chew. It is similar to cutting off thick woody stems off of asparagus.
  • Line up gosari (fiddleheads) and cut into 3 in (7.5 cm) lengths. In my case, it was cutting the length into thirds.
  • Put gosari in a bowl and season with soy sauce, sesame oil, garlic, green onions, and sesame seeds. Mix the ingredients well with your hands so the gosari is seasoned evenly.
  • Heat a frying pan on medium heat, add 1 Tbs of vegetable oil, and saute seasoned fiddleheads for 2 min.
  • Pour 1/2 cup of water, cover and steam on medium heat for 5 min or until most of the water has evaporated. Uncover.
  • Add sweet rice flour water to pan with fiddleheads. Saute for another 1-2 min until well mixed.
  • Serve as a side dish or as part of bibimbap. 

Tips & Notes:

  • You can freeze soaked and cooked gosari and use later to make namul.

Nutrition Information:

Calories: 50kcal (3%)| Carbohydrates: 1g| Fat: 4g (6%)| Saturated Fat: 2g (13%)| Sodium: 138mg (6%)| Potassium: 36mg (1%)| Vitamin A: 375IU (8%)| Vitamin C: 3.1mg (4%)| Calcium: 8mg (1%)| Iron: 0.2mg (1%)
Author: JinJoo Lee
Course:Side Dish
Cuisine:Korean
Keyword:banchan, gluten free, vegan, Vegetarian
KoreanCategory:Namul (나물)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

Similar Recipes

  • Healthy Zucchini Side Dish - Maleun Hobak Namul ( 마른 호박나물)
    Healthy Zucchini Side Dish-Korean Maleun Hobak Namul (마른 호박나물)
  • Cooked Cucumber Recipe for Korean Nogak Namul
    Cooked Cucumber Recipe - Korean Nogak Namul
  • Perilla Kkaetnip Namul
    Sauteed Perilla Side Dish (Kkaennip Namul) - Green Color Namul
  • Korean Radish Saute Side Dish (Mu/Moo Namul Banchan)
    Three color vegetables (삼색나물 Samsaek Namul) - White
Previous Post
Next Post

Reader Interactions

Leave a Review Cancel reply

I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Rate this recipe:




6 Comments
  1. Eunyoung Lee says

    Posted on 26 February 2022 at 6:57 pm

    5 stars
    I never liked 고사리 growing up but I’ve noticed that I like so many things I used to avoid as a child. Thank you for this easy to follow recipe! Just a quick question- I’ve never seen mixing sweet rice flour water into 나물 before. What is the purpose of this? Is it just with 고사리 or do you do this with other 나물 too?

    Reply
    • JinJoo says

      Posted on 28 February 2022 at 10:49 am

      I know me too.. I actually didn’t like bibimbap growing up because I had a hard time chewing everything but now I love it. Mixing the sweet rice flour water is usually done only for Gosari and it’s certainly optional. I used to actually make it without the paste but found the paste adds another dimension of richer and smoother flavor so I added it in. There’s no special purpose per say other than just making it taste better. Imagine a sauce that’s made with or without the roux.

      Reply
  2. Will Hoover says

    Posted on 1 May 2016 at 4:42 pm

    Why is this article titled: Three color vegetables?

    Reply
    • JinJoo says

      Posted on 1 May 2016 at 8:11 pm

      Hi! It’s because it is one of a 3 part series post. There is green, brown and white (3 color) but since having them all on one post was too much, I decided to split them up into 3. Thanks for asking.

      Reply
  3. rustbeltvegetarian says

    Posted on 18 May 2015 at 9:41 pm

    I had never heard of drying fiddleheads, such a good idea! Do you know if there is a Korean tradition for fermenting fiddleheads? An idea I had a while back, but have yet to try. Thank you for such informative posts!

    Reply
    • JinJoo says

      Posted on 19 May 2015 at 12:27 am

      Yes! It has a much deeper earthy taste when dried. Traditionally fiddleheads are not fermented but I did find one recipe where they make kimchi with the rehydrated fiddlhead. Recipe is pretty similar to making regular kimchi except it does not use any fish sauce. Hopefully this helps! Thanks for the comment.

      Reply

Primary Sidebar

JinJoo from KimchiMari

Welcome

Hi! I'm JinJoo! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook!

My Story

browse by type

gf Gluten Free df Dairy Free pc Pressure Cooker Recipes vg Vegan lc low carb <30 30min or less kf Kid-Friendly ls low-salt
  • by Course
    • Drinks
    • Soup+Stew
    • Appetizers
    • Salads
    • Main Dishes
    • Side Dishes
    • Desserts and Snacks
  • by Ingredient
    • Beef
    • Chicken
    • Pork
    • Seafood
    • Rice
    • Noodles
    • Tofu
    • Vegetables
    • Egg
    • Paste/Sauces
  • by Korean Basics
    • Eumryo 음료
    • Bap 밥
    • Bokkeum 볶음
    • Gui 구이
    • Guk 국
    • Hangwa 한과
    • Jang 장
    • Jeon 전
    • Jeongol 전골
    • Jjigae 찌게
    • Jjim 찜
    • Jorim 조림
    • Kimchi 김치
    • Myeon 면
    • Namul 나물
    • Tteok 떡
  • by Type
    • Easy Meals
    • 30 Minutes or Less
    • Kid-Friendly
    • Lunchboxes
    • Condiments and Sauces
    • Cooking for One
    • Street food
    • Pressure Cooker Recipes
Free Korean BBQ Favorites ebook
free recipe book!

Join to get my FREE cookbook + monthly newsletters + recipe updates!

join now!

Nutritional facts, MSG & gluten free

Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

Opens in a new window Opens an external site Opens an external site in a new window
baked chicken on parchment paper with onions caramelized

닭고기

Chicken

소고기

Beef

Spicy Pork BBQ - Korean Pork Bulgogi

돼지고기

Pork

Garlic Scape Stir Fry with Shrimp (Maneuljjong Bokkeum 마늘쫑 볶음)

해산물

Seafood

Soondubu Jjigae or Soft Tofu Stew

두부

Tofu

곡식

Rice

READER FAVORITES

Trending Now

Mini Kimbap tray - kimbap two ways

Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber

Chicken Bulgogi Rice

Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ

After stew has boiled for 15 min with cheese melted on top

Budae Jjigae (Korean Army Stew)

Korean Sweet Pancake - Hotteok/Hodduck (호떡) www.kimchimari.com

Hotteok (호떡)- Korean Sweet Dessert Pancake

featured on
ny times logo
  • COOK
    • Recipe Index
    • Pantry Items
    • Videos
  • LEARN
    • Starter Guide
    • Korean How To’s
    • Travel
join the kimchimari family
Receive Free Cookbook and New Recipes by Email
join now
  • Back to Top
  • About
  • Contact
  • Terms of Use
  • Privacy
© 2025 Site Credits Designed by Melissa Rose Design Developed by Once Coupled

free recipe ebook!

Get my FREE cookbook + newsletters + lessons!
Choose all that you wish!
Thank you for subscribing!
  • 246