http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 26 May 2013 07:09:40 +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/question-on-kosari#post-2205 Mon, 11 Jan 2010 16:15:01 +0000 kumaxx 2205@http://www.maangchi.com/talk/ <p>and keep every last bit of the gosari under water. the bits that stick out of the water will stay hard. </p> http://www.maangchi.com/talk/topic/question-on-kosari#post-2191 Sun, 10 Jan 2010 16:09:19 +0000 dewitan 2191@http://www.maangchi.com/talk/ <p>Thank you both so much for the advice! I will give it another shot </p> http://www.maangchi.com/talk/topic/question-on-kosari#post-2179 Fri, 08 Jan 2010 09:45:10 +0000 Reinier 2179@http://www.maangchi.com/talk/ <p>I always cook and soak it like maangchi says and it always turns out good. plump and soft. </p> http://www.maangchi.com/talk/topic/question-on-kosari#post-2177 Fri, 08 Jan 2010 04:41:10 +0000 Maangchi 2177@http://www.maangchi.com/talk/ <p>strange! I don't know.<br /> This is my way of soaking dried kosari:</p> <p>1. Place kosari in cold water in a<br /> pot. 1 cup of kosari will need<br /> more than 20 cups of water.</p> <p>2. Boil it for 30 minutes and don’t drain hot water and let it soak. Wait about 6-8 hours.<br /> I usually boil it at night and drain it next morning. </p> http://www.maangchi.com/talk/topic/question-on-kosari#post-2174 Fri, 08 Jan 2010 03:47:23 +0000 dewitan 2174@http://www.maangchi.com/talk/ <p>Hi Maangchi.....</p> <p>I have a question on Kosari.... I recently purchased dried kosari for bibimbap. How long is the dried kosari supposed to be boiled for? I boiled for a while and then soaked it overnight in hot water, but they never become plump like yours did in the bibimbap video.</p> <p>Thank you Maangchi! Love you soo much! Looking forward to more recipes! HAppy New Year! </p>