Cooked Gosari Fernbrake and Carrot Rice (3 servings)

Rinse and soak rice for 20 minutes, drain, and check the correct rice-cooker water line.

Cut 120 g prepared fully boiled edible gosari into bite-size pieces and julienne the carrot. Do not use raw or wild fernbrake.

Season gosari with 15 ml Korean soup soy sauce and 15 ml sesame oil.

Place rice and 330 ml water in the cooker, top with gosari and carrot, adjust water to the manufacturer's rice line, and cook on the regular cycle.

Combine 15 ml regular soy sauce, scallion and sesame seeds. Once rice is fully cooked and rested, fluff and serve with dressing.