This is how I make Kosari Namul
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.
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.
It is now good using in Bindaetteok where you want to use it plain.
For Namul I separate it into 3 batches and chop it up into 2 inch lengths.
For each batch I use
1 Tablespoon oil
1/2 teaspoon ginger
1 teaspoon garlic
Some Green Onion
2 teaspoons Brown Sugar
1 Tablespoon Soy Sauce
1 teaspoon Sesame oil
All of that gets sauteed 2 minutes with one batch of Kosari