In the spring, people gather kosari from the mountains. At that time it’s green. Then they blanch and cook it. When they dry the kosari, its gets brown and becomes thinner like thread. If you buy dried kosari, you will have to boil and soak it until it’s soft before cooking.
This is my method of soaking kosari.
1. Place kosari in cold water in a pot. 1 cup of kosari will need more than 20 cups of water.
2. Boil it for 30 minutes and don’t drain hot water and let it soak. Wait about 6-8 hours.
I usually boil it at night and drain it next morning.
Fresh kosari (green) or dried and soaked kosari (brown) can be used for yuk gae jang or bibimbap.
dried gosari
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