Stir-fried fernbrake side dish

Gosari-namul 고사리나물

Earthy, flavorful, and savory, stir-fried fernbrake, or gosari-namul, has always been one of my favorite sidedishes. I always have it in my bibimbap and I regularly have it as a side dish to rice. Recently I went to Goun temple in Uiseong, North Gyeongsang Province in Korea to learn about Korean Buddhist temple cuisine, and this dish was at the top of my list to learn. Korean temple cuisine forbids the use of garlic and onion, so I was curious how they would make it delicious without them.

At the temple I met the nun and chef Wonhae and she showed me her method of preparing gosari-namul. What I learned was the boiled and softened gosari must be blanched one more time before cooking to remove its fishy smell. If you have ever made or tasted gosari-namul before I’m sure you know what I mean. It has a slightly fishy smell that I always thought was natural, but Wonhae showed me how to remove the smell and expose the real natural smell of gosari. Even before we started filming, she said: “We have to boil some water to blanch this gosari!”


I’m happy to share this tip with you, my readers, as I love the taste and will probably follow this recipe forever!

gosari (fernbrake: 고사리)




How to soften dried gosari

  1. Rinse gosari in cold water a few times and add to a large heavy pot.
  2. Add 4 quarts (16 cups) water. Cover and cook for 1 hour over medium high heat.
  3. Open and stir the cooked gosari a few times with a wooden spoon and cover.
    gosari (fernbrake: 고사리나물)
  4. Remove from the heat and let it sit in the hot water for 3 hours.
    gosari (fernbrake: 고사리나물)
  5. Drain and rinse in cold water, changing water a few times.
  6. Soak in a bowl of cold water for least 1 hour, up to overnight, and drain.
    gosari (fernbrake: 고사리나물)
  7. Your gosari is ready to be used!

Make gosari-namul

  1. Bring 8 cups of water to a boil. Blanch the softened gosari for 30 seconds, stirring with a wooden spoon to remove any fishy smell. Drain and cut the gosari into bite size pieces.
    gosari (fernbrake: 고사리)
  2. Transfer the gosari to a bowl and mix with the soy sauce and perilla seeds oil.
    gosari namul (stir-fried fernbrake: 고사리나물)
  3. Heat a frying pan or a skillet. Add the vegetable oil and swirl to coat evenly. Add the marinated gosari. Gently stir it with a wooden spoon or long chopsticks for about 5 to 6 minutes until almost all of the liquid is evaporated. Stir it gently and be sure not to damage the stems or break them apart.
    gosari namul (stir-fried fernbrake: 고사리나물)
  4. Remove from the heat and stir in the sesame oil and ground sesame seeds.
    gosari namul (stir-fried fernbrake: 고사리나물)
  5. Transfer to a plate and sprinkle more sesame seeds over top. Serve with rice.
    gosari namul (stir-fried fernbrake: 고사리나물)
  6. You can keep it in the fridge for up to 3 days.



  1. Maangchi New York City joined 8/08 & has 11,358 comments

    Hello Ermin Fei! You are still cooking Korean food! Thank you so much for your nice message, and I’m so happy that you enjoyed this video!

  2. Ermin Fei Indonesia joined 2/15 & has 26 comments

    Thank you for sharing this video about your trip to the temple. I will try this dish today. I can’t stop laughing when your umbrella broke.. hahaha i am so sorry
    I hope you find peace and a good rest during the rest of your holiday in Korea

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