Bracken Namul (Gosari Namul)

"Warabi Namul (Gosari Namul)" is an exquisite dish that truly captures the bounty of nature. Fresh warabi (bracken fern) delights with its delicate flavor and crisp texture. Briefly blanched, moderately cooled, and then mixed with a special seasoning sauce, this dish brings a refreshing breeze to your table. The subtle bitterness of the warabi and the rich, sweet flavors of the sauce harmonize perfectly, stimulating the appetite. Its beautiful appearance also entices, creating a colorful dining experience. Healthy yet satisfying, this dish is a nutritious and wholesome choice. As you savor the bounty of nature, the moment the Warabi Namul spreads in your mouth will surely bring a comforting sense of peace and happiness. For those seeking new culinary experiences, Warabi Namul will be a special addition, brightening any table.

I made namul with the leftover warabi after making chicken Yukgaejang ^^



1. Soak the warabi in water for about 3-4 hours until fully rehydrated.



2. Briefly blanch it.



3. Cut it into easy-to-eat pieces. (The knife is new, so it cuts very well.)



4. For the seasoning sauce, mix 3 parts light soy sauce + 1 part minced garlic + 1 part chopped green onions.


5. Heat oil in a frying pan, stir-fry the warabi, then add the sauce. Season with salt, sesame seeds, and sesame oil, and it's done.



6. The warabi namul is complete.



I love this plate.