http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 18 May 2013 11:01:30 +0000 http://www.maangchi.com/talk/topic/gosari-namul-seasoned-young-fern#post-6669 Thu, 03 Jan 2013 06:04:44 +0000 Jeeyon 6669@http://www.maangchi.com/talk/ <p>This is my absolute FAVORITE banchan in the world and I would love to see your take on this delicious and nutritious dish. I think Americans call this plant a fiddlehead fern. </p> http://www.maangchi.com/talk/topic/gosari-or-kosari-namul-%ea%b3%a0%ec%82%ac%eb%a6%ac#post-5867 Fri, 20 Jan 2012 11:35:17 +0000 powerplantop 5867@http://www.maangchi.com/talk/ <p>I am still surprised at how much the stuff grows when you soak it! </p> http://www.maangchi.com/talk/topic/gosari-or-kosari-namul-%ea%b3%a0%ec%82%ac%eb%a6%ac#post-5866 Fri, 20 Jan 2012 03:39:10 +0000 Maangchi 5866@http://www.maangchi.com/talk/ <p>Thank you very much for uploading this video! Yummy!<br /> Kosari or gosari, Fernbrake in English looks like this. <a href="http://www.maangchi.com/ingredients/kosari" rel="nofollow">http://www.maangchi.com/ingredients/kosari</a> </p> http://www.maangchi.com/talk/topic/gosari-or-kosari-namul-%ea%b3%a0%ec%82%ac%eb%a6%ac#post-5865 Fri, 20 Jan 2012 02:32:17 +0000 powerplantop 5865@http://www.maangchi.com/talk/ <p>This is how I make Kosari Namul</p> <p>First I start with a 100 gram pack of dried Kosari. I soak it over night in a large bowl of water. It will grow a lot so use a large bowl.</p> <p>Then I give it a good rinse. Put it in a big pot of cold water when it comes to a boil I let it boil for 30 minutes. Pour off all of the water and rise really good with cold water. </p> <p>It is now good using in Bindaetteok where you want to use it plain. </p> <p>For Namul I separate it into 3 batches and chop it up into 2 inch lengths. </p> <p>For each batch I use<br /> 1 Tablespoon oil<br /> 1/2 teaspoon ginger<br /> 1 teaspoon garlic<br /> Some Green Onion<br /> 2 teaspoons Brown Sugar<br /> 1 Tablespoon Soy Sauce<br /> Sesame Seeds<br /> 1 teaspoon Sesame oil</p> <p>All of that gets sauteed 2 minutes with one batch of Kosari </p> <p><a href="http://www.youtube.com/watch?v=jqXPqYl-gUo" rel="nofollow">http://www.youtube.com/watch?v=jqXPqYl-gUo</a> </p> http://www.maangchi.com/talk/topic/hi-maangchi-and-everyone#post-1106 Thu, 25 Jun 2009 21:42:53 +0000 mozzi 1106@http://www.maangchi.com/talk/ <p>I love your cooking videos and have successfully made Oi Kimchi and the jjamppong!<br /> I would have joined your offline classes in a heart beat, but I am currently working from Germany so.. I just have to learn from your video for now.</p> <p>Thank you so much, and does anyone live near Heidelberg and knows where I can get from Gosari??? </p>