Korean Temple Cuisine: Stir-fried Fernbrake (Gosari-namul)

Steps

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1. 1
   Soak the dried fernbrake overnight. As shown, 1 ounce (about 30 grams) will expand and plump up as it absorbs water.
   ▶ ≈2:19
2. 2
   Blanch the soaked fernbrake just before cooking. As the nun advised, even though it has soaked, blanching again before stir-frying is recommended.
   ▶ ≈2:52
3. 3
   Cut the blanched, still-warm fernbrake into bite-sized pieces with just two cuts.
   ▶ ≈3:29
4. 4
   Heat a skillet and add the 2 teaspoons of vegetable oil, then add the cut fernbrake.
   ▶ ≈4:21
5. 5
   Add 2 tablespoons of soy sauce and 1 tablespoon of perilla seed oil, and gently stir-fry.
   ▶ ≈4:02
6. 6
   Sprinkle with 1 teaspoon of crushed toasted sesame seeds and gently mix. Serve as a side dish with rice.
   ▶ ≈5:34