1Tbssoup soy sauce(guk kanjang/kuk ganjang/gook kanjang or 1 tsp more)
1Tbsgreen onions, chopped
1tspsweet rice flour
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.
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.
You can freeze soaked and cooked gosari and use later to make namul.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.