Maangchi's Amazon picks for fernbrake
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible, so I chose some products on Amazon that are good quality. See more about how these items were chosen.
![[8 OZ] Adderenity 고사리 Dr...](https://m.media-amazon.com/images/I/41EX21NHwFL._SL160_.jpg)
Springtime in Korea, people forage gosari from the mountains. At that time it’s green and fresh, so it can be eaten right away. They blanch and cook it, and they dry it until it’s brown and thin as thread, and then store it for a full year until the next spring, when they can gather more.
These days most people buy gosari in grocery stores. You may find it dried, presoaked, or fresh. I always buy dried, because it will keep in my pantry for months if it has to. You’ll have to prepare it a bit before you can cook with it. If you buy vacuum-packed presoaked gosari, it’s ready to use but you need to finish it within a few days once it’s opened.
Preparing dried gosari
1 ounce (about ¼ cup) dried gosari
With a pressure cooker:
- Cook the gosari with three times the water for 30 minutes.
- Take it out and cut into bite-size pieces.
In a pot on the stove:
- In a large saucepan add the gosari to 10 cups of water, bring to a boil over medium-high heat, and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.
- Rinse the fernbrake a couple of times, drain and put it in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.
- Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 30 minutes and then let it sit, covered, until soft. Drain the fernbrake and cut into bite-size pieces.
Dried gosari
Soaked gosari
Gosari from North Korea, for sale in Noryangjin market, Seoul
