Comments on: Fernbrake

By: Maangchi

Maangchi — Mon, 22 Aug 2011 00:46:33 +0000

Check out my bibimbap recipe. http://www.maangchi.com/recipe/bibimbap I use gosari in the recipe. You can sautee it by following the direction in the recipe.
“You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. “

By: sasha

sasha — Sun, 21 Aug 2011 13:31:46 +0000

hi do you know how to make kosari cause here in my place in Philippines korean store is very far..I wonder if i can make kosari out from native fern growing here on my place its called “paco” or “vegetable fern” we used to eat it fresh on salad or sautéed
http://en.wikipedia.org/wiki/Diplazium_esculentum
http://homecookingrocks.com/guinataang-paco-vegetable-fern-with-pork-and-coconut-cream/

By: asian206

asian206 — Tue, 07 Dec 2010 07:55:47 +0000

Hi Maangchi,
I was wondering in the bibimbap can i use sweet potato sprout instead of fernbrake, I went to H-mart and they don’t carry fernbrake at all.

By: frankenstein

frankenstein — Sun, 12 Sep 2010 21:14:43 +0000

Dear Maangchi,

All of your recipes that I have tried so far have been fantastic. Thank you very much for posting everything!
I was wondering, though– would one rehydrate the toran in the same way as the kosari?
Thanks in advance,
Ren

By: miss.jane

miss.jane — Sat, 04 Sep 2010 17:12:23 +0000

Thanks! I will keep a closer eye on the clock when boiling next time.

BTW, my bibimbap still turned out fab thanks to your great recipe! Next time I will have to make more as my guests were practically licking their plates!

By: Maangchi

Maangchi — Fri, 03 Sep 2010 12:17:01 +0000

oh,I’m sorry to hear that it turned out mushy! You might have boiled it too long. This is my method of soaking gosari.
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.
That’s it!

By: miss.jane

miss.jane — Fri, 03 Sep 2010 07:53:08 +0000

I boiled my kosari for about 40 minutes in the evening and then left it soaking over night. About half of it turned out quite mushy and I read elsewhere on the site that it shouldn’t be mushy, so I picked through and kept only the firmer stems. Did I boil it too long? Or maybe soaked it too long?

By: Maangchi

Maangchi — Fri, 30 Jul 2010 00:22:09 +0000

yes, you don’t have to boil or soak it. Use it by following the direction in the recipe.

By: Mareen

Mareen — Thu, 29 Jul 2010 12:19:49 +0000

hey there =)
if i bought the boiled kosari, the purpleish one (like the one on the last pic), can i still use it for making yuk gae jang? what should i do with it? do i have to soaked it one whole day or anything, coz i’m planning to cook straight away… thanks a lot

By: Reinier

Reinier — Tue, 13 Jul 2010 21:42:03 +0000

Hi Lisbon88. Nice to hear it worked, i just prepared some kosari just now.
Yeah, making the hoddeok video was so much fun!!