AI-generated imageKorean Stir-Fried Fully Cooked Gosari Namul (4 Servings)
A classic Korean gosari namul using commercially fully cooked fernbrake to skip the long dry-gosari soaking process. Check that the packaged gosari is fully cooked, blanch briefly and stir-fry.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Read the package to confirm the gosari was fully boiled/cooked. Do not use raw or merely soaked fernbrake in this shortcut recipe.
- 02
Rinse gosari several times, discard woody ends and cut into 7–10 cm lengths. Blanch again in boiling water about 30 seconds, then drain.
- 03
Toss with 1 tbsp soup soy sauce, 1/4 tsp sugar, 1 tsp minced garlic and pepper. Leave about 10 minutes to season.
- 04
Heat 1 tbsp oil in a skillet and sauté gosari about 4–5 minutes on medium. Add 1/4 cup water or kelp stock and stir until mostly evaporated and the gosari is tender.
- 05
Stir in scallion, 1/2 tbsp sesame oil and 1/2 tsp sesame seeds; turn off heat. Serve with rice and refrigerate portions of leftovers.
Before you cook
Never eat raw gosari. Use only clearly fully boiled commercial gosari for this shortcut; dried, raw or merely soaked fernbrake needs full boiling/soaking preparation. A 30-second blanch cannot substitute for thorough initial cooking. Check soy, wheat and sesame allergens; refrigerate promptly.
Allergens: 국간장(대두, 제품에 따라 밀) / Soy sauce (soy, possibly wheat) / しょうゆ（大豆、製品により小麦）, 참기름·참깨(참깨) / Sesame oil and seeds (sesame) / ごま油・ごま（ごま）
Image & source credits
AI-generated image.
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