Where do you buy your Korean cooking ingredients?
Springtime in Korea, people forage gosari from the mountains. At that time it’s green and fresh, so it can be eaten right away. They blanch and cook it, and they dry it until it’s brown and thin as thread, and then store it for a full year until the next spring, when they can gather more.
These days most people buy gosari in grocery stores. You may find it dried, presoaked, or fresh. I always buy dried, because it will keep in my pantry for months if it has to. You’ll have to prepare it a bit before you can cook with it. If you buy vacuum-packed presoaked gosari, it’s ready to use but you need to finish it within a few days once it’s opened.
1 ounce (about ¼ cup) dried gosari
With a pressure cooker:
In a pot on the stove:
Gosari from North Korea, for sale in Noryangjin market, Seoul
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