When dried, the young fronds of gosari (a wild fernbrake or bracken) have an earthy flavor and chewy texture that pairs well with the rich and salty flavors of this banchan. —INGRAIN, Summer 2019
3 ounces dried gosari (fiddleheads)
2 cloves garlic
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon sesame seeds (toasted)
Water to a boil in a medium pot. Add enough water to cover a generous handful/3 ounces dried gosari (fiddleheads). Reduce heat to a simmer, cover pot, and cook until gosari are tender but still chewy, about 30 minutes. Rinse gosari under cold water and drain. Sort and trim any tough ends and cut in half or thirds if fronds are very long.
2 cloves garlic (minced) + 2 scallions (chopped; white and light green tops only) + 1 tablespoon soy sauce (more to taste) + 1 tablespoon sesame oil + pinch sea salt together in a medium bowl. Add gosari and toss well to evenly coat fronds.
1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. When oil is hot, add gosari and fry for 2 to 3 minutes, until lightly seared. (Use tongs to toss fronds around in the pan as they cook.)
¼ cup water to the pan, reduce heat, and simmer over low heat for a few minutes until water is absorbed (stir frequently). Season with sea salt (or soy sauce) to taste if needed and sprinkle 1 tablespoon sesame seeds (toasted) on top. Serve immediately or refrigerate for up to 3 days.