Gosari namul

Name: Gosari namul
Prep time: 15 min
Cook time: 43 min
Total time: 8 h 58 min
Cuisine: Korean
Ingredients: 80 g Dried fernbrake; 2 tbsp Soy sauce; 1 ½ tbsp Sesame oil; 3 clove Garlic, minced; 2 stalk Green onion, sliced; 2.12 L Water, divided

Gosari namul · ready in 8 h 58 min · 4 servings · 92 kcal per serving · medium · 6 ingredients

Chewy seasoned fernbrake is a classic Korean namul, loved as banchan and especially prized for the earthy bite it brings to bibimbap.

Prep: 15 min
Cook: 43 min
Total: 8 h 58 min
Serves: 4
kcal: 92
Difficulty: medium

Korean Side dishes Vegetarian Vegan Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

80 gDried fernbrake
2 tbspSoy sauce
1 ½ tbspSesame oil
3 cloveGarlic, minced
2 stalkGreen onion, sliced
2.12 LWater, divided

Equipment

stovetop, measuring spoon, large bowl, pot, colander, skillet, knife, cutting board, wooden spoon, serving dish, tongs

Instructions

Set Up
Gather measured fernbrake, soy sauce, sesame oil, garlic, green onion, and water; set out a pot, colander, bowl, skillet, knife, and spoon. · 5 min
What to look for: All ingredients and tools are ready before soaking begins.
Soak Fernbrake
Cover the dried fernbrake with 1 l water in a large bowl and soak until the strands bend easily and look plump, ideally overnight. · 8 h
What to look for: The fernbrake looks swollen, darker, and flexible.
Boil Fernbrake
Drain the soaking water, place fernbrake in a pot with 1 l fresh water, boil, then simmer until chewy but no longer tough. · 35 min
What to look for: The stems are darker, supple, and no longer stiff.
Cut Fernbrake
Rinse the fernbrake under cool water, drain very well, trim any hard ends, and cut the long strands into 7 cm lengths. · 8 min
What to look for: The pieces are evenly cut and not dripping wet.
Season In Skillet
Mix soy sauce, minced garlic, and 1 tbsp sesame oil in the skillet, then add fernbrake and toss until every strand is coated. · 5 min
What to look for: The fernbrake is evenly glossy with seasoning.
Simmer To Absorb
Cook over medium heat for 5 minutes, stirring often, then add 120 ml water and simmer until the seasoning is absorbed. · 8 min
What to look for: Most liquid is gone and the fernbrake looks moist, not soupy.
Finish With Aroma
Stir in sliced green onion and the remaining sesame oil, then cook 1 minute until glossy and fragrant. · 2 min
What to look for: The green onion softens slightly and the oil gives a clear sheen.
Serve Gosari Namul
Serve the gosari namul warm or at room temperature as banchan, or spoon it over rice for classic bibimbap texture. · 2 min
What to look for: The finished fernbrake is glossy, tender, and lightly chewy.

Nutrition (per serving)

kcal	92
Protein	5 g
Carbohydrates	9 g
of which sugars	0 g
Fat	5 g
of which saturated	1 g
Fibre	4 g
Sodium	495 mg

Nutri-ScoreA

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 2 months
Warm gently in a skillet with 1 tbsp water until steaming throughout.

Ingredient substitutions

Dried fernbrake

Rehydrated fernbrake: Use about 400 g already soaked and boiled fernbrake, then start from the cutting step.

Soy sauce

Salt: Use only if soy sauce cannot be used, adding extra water to keep the fernbrake moist.

Sesame oil

Vegetable oil: Keep the amount the same and expect a plainer finish.

Garlic

Green onion: Use extra green onion for a milder allium note.

Green onion

Garlic: Use only a little extra garlic if green onion is unavailable.