The Korean fern brake side-dish GoSaRi NaMul is one of the most common Korean holiday side-dishes. You can make this anytime you want, but usually in Korea we eat this during holidays, such as lunar new year (SeolNal) or Korean thanksgiving (ChuSeok). This dish doesn’t need many ingredients, which means the main flavor comes from the fern brake. It has a soft and little chewy texture and a unique flavor that is good. You can use this for your bibimbap also.
Short Korean Lesson: *^^*
- Unni (언니) = Sister (Older than you)
- Oppa (오빠) = Brother (Older than you)
- These titles are coming from a female perspective, so guys would not be using those terms.
Main Ingredients:
- 2 Hands full Dried Fern Brake (2oz)
- ½ Medium Size Onion
Seasoning Ingredients:
- 2½ Tbsp Soup Soy Sauce
- 1½ Tbsp Minced Garlic
- 2 Tbsp Oil (Canola or Vegetable)
- ½ tsp Sesame Oil (Optional)
- 1 tsp Sugar
- 3 Tbsp Water
Yield: 1 Quart
Soak 2 hands full (2oz) of dried fern brake in water for about 5 to 6 hours, or overnight.
After soaking, the fern brake will be bigger and softer. However depending on how dry the fern brake is, it still might not be soft enough to cook.
If you still have tough fern brake pieces after you soak them, boil them for about 10 to 15 minutes more on high.
Cut ½ of an onion into ¼ inch pieces.
Drain out the water from the boiled fern brake and in a pan, add the fern brake and some of the seasoning ingredients: 2 Tbsp of oil, 1 tsp of sugar, and 3 Tbsp of water. Fry for 3 minutes on high.
And then add the onion and 1½ Tbsp of minced garlic. Fry 10 more minutes on medium-high.
When it is almost cooked, add ½ tsp of sesame oil. It is optional.
It is done. Woohoo~ another delicious side-dish~~ hehe 
Enjoy~~~ More recipes are coming soon, so stay tuned. 
Hi Aeri, what is the difference between gosari and gobi? Can you cook them the same way? Thank you!
hi Jennifer,
oops.. sorry I don’t know what gobi is.. it’s Korean food ???
Yes, it’s Korean. I’ve heard it called “gobi” and “mul gobi.” Someone recently told me gobi is called fiddlehead fern in English. They look very similar to gosari, but I think they are technically different.
hi Jennifer,
lol you know some Korean food that I don’t.. I’ve never tried it before.. so I just researched what gobi is.. yes you are right.. it’s a Korean vegetable dish look similar with gosari..but it’s different.. it’s softer than gosari..and the taste is different.. but it seems like that the way to make dish with gobi is similar with gosari. thanks to you I learned new thing.. hehe
Gosari!!!! My fave
I also love to have them on my bibimbap!! Yum yum
hi layping,
hehe… I missed your comments like this..
Hi Aeri!
Every time I go home I have my mom make Gosari for me!! It’s the best! She makes my dad bring tons back from Cheju when ever he goes!! Thanks to the recipe I can make some for myself! I bought a bag of gosari yesterday at the Korean store, wish me luck!!
Thanks for the great recipes!
hi Lina,
Yes, I love gosari side-dish also. I hope you like this recipe.. good luck. thanks
Hi Aeri,
I love GoSaRi NaMul! Until now I didn’t know what the name was. My Halamuni used to make it. I’ve started making it (guessing on the ingredients) Only thing I didn’t have was the onion but I’ll be sure to use it next time. I also sprinkle a little red chili powder for some kick. Thank you for all these wonderful recipes
hi Bo,
Oh.. halmuni food .. yummy ~~~
thanks for your comment.
I love this dish. It’s so simple yet it has so much flavor. I buy the ferns packaged in liquid. I think they taste more soft.
Aeri, I would love to email you a pic of my daughter but she has bad eczema(etopy(?)). I can’t seem to get a decent picture of her. Her skin is red from the rash and her face is puffy. She’s so itchy that she cries alot. =( Your son looks sooo adorable. I’m very jealous at his nice skin. =P
I still look 3 months pregnant!! I guess we need to exercise but I’m too tired and you probably are too. I go on the weight scale periodically and I’ve been losing weight but I just can’t tell where!! My stomach still looks big.
Mimi
hi MrsDarth,
Sorry for late reply.. as you see, my blog had some problems..
I didn’t get any e-mails from you..I didn’t tell you my address ?? ^^;; Mine is blog@aeri.biz
Bryson had some skin problem too… especially when the air was very dried… fortunately, it’s much better now.. It will go away, once the weather becomes better and she grows… I concerned about his skin too.. so I know how you feel. Keep focus on moisturizing… She will have pretty skin again soon.
Right, we need to exercise. I don’t want to have “ajumma” belly… but I feel like..I have now.. ㅜ.ㅜ and my arm muscles are getting bigger. @,@ hehe.. Let’s EXERCISE !!!
Hope you can rest some time by now.
Thank you for this recipe.Of Korean ancestry, born and raised in Hawaii, no one has been able to clearly explain how to make this delicious namul.Many, many thanks.
Seattle
hi Grace Lee,
Nice to meet an another Korean..hehe I hope you can try many Korean food through my blog. thanks
Aeri,
Thank you for posting this kosari namul recipe. I recently made namul with water packed kosari but I think the dried one has a better texture. Bryson is so cute!
hi csyama,
Oh.. dried one is better ?? I’ve never bought water packed gosari..and wondered if it will be easier and better to use that..hehe thanks for good tip.
i have always wanted to know how to make this. tried before but my na mul turned out too coarse even after many hours of soaking so i will try this again. also, i can’t remember the proper name but is this na mul same thing as sweet potato stems? by the way, we should mention that for your korean lesson of big sister/brother, we should note that those are titles coming from a female perspective, right? guys would not be using those terms?
hi sandy,
I hope this recipe works for you. aha.. we have different namul use sweet potato stems..I will post it someday also. Oh.. yes.. thanks for your good point about that.. I will add it too. thank you very much.
Hi Aeri,
Thanks so much for this recipe. I tried making this side dish before but it was not very nice. When I was in Korea, I really loved Kosari Namul!
Also, Aeri, I’m sorry I did not enter your Egg Heart Competition. I have been unwell and had to go into hospital. 담낭염을 고생였기 때문에 병원에 입원했어요. So, I’m taking things a bit easy for awhile.
I hope you and your lovely family are well.
xxxxxx
hi Suzanne Sutherland,
Oh.. I hope you like this recipe then..
oops.. you were sick ??? How do you feel now.. are you okay ??? I really really hope that you are good now.. or getting better.. yes.. take it easy.. I will have more contests in the future.. Thanks for your message. I will wait for your good news.. (You are fully recovered… you are healthy..something like these..)
Hi Aeri,
It’s me again….reporting back!
I soaked the gosari last night and although it was soft, it was still somewhat tough.
Ended up taking your advice and boiling it for around 15 minutes.
It smelled very nice during cooking and I have it slightly cooling for tonight’s dinner. Just had a very small bite and liked it, but I still have to cook the rice and prepare the rest of the dinner!
Thanks for sharing this recipe.
hi Jenn,
haha.. reporting back.. I love it !!!
especially good report is awesome.. hehe thanks again ~~~ what will be your next Korean dishes to try ??
Hi Aeri,
Thank you for this new post. I happened to have bought a bag of fernbake from the Korean grocery store the other day.
Am soaking the fernbake right now for cooking tomorrow.
One question though, my fernbake has some kind of flower on the end of it. Cannot see the pic well, do you leave those flowers or do you cut them off?
Thanks!
Hi Jenn,
You don’t have to remove that part. Usually it’s not that much… just use all that you got from the bag..I hope you like this recipe.. please let me know how it turned out.. enjoy..thanks