Jeju Dried Gosari 1.76oz, 제주 건고사리 50g

8809834720014
1.8 oz
$11.99

Jeju Dried Gosari 1.76oz

 

Dried Gosari | Bracken 

 

JEJU Dried Namul

Namul

Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물, "mountain namul"), and spring vegetables are called bom-namul (봄나물, "spring namul").

On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul (보름나물, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.

 

For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. Namul can be seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and condiments.

Namul are typically served as banchan (반찬, a side dish accompanying the staples, usually bap). It is possible to have more than one type of namul served as a banchan at a single meal. Each namul dish may named depending on the main ingredients and the methods of preparation. For example, a seasoned chamnamul dish is most likely called chamnamulmuchim (literally "seasoned chamnamul"), since the name of the vegetable already contains the word "namul" in it. A namul dish made of raw radish is called musaengchae ("무생채, seasoned raw radish"), since it is usually the namul dish made with cooked radish that is called munamul ("radish namul").

 

Gosari

gosari

Bracken fiddleheads have been eaten by many cultures throughout history, either fresh, cooked, or pickled. Pteridium aquilinum is especially common in East Asian cuisine.

In Korea, bracken (sometimes referred to as 'fernbrake' in Korean recipes) is known as gosari, and is a typical ingredient in bibimbap, a popular mixed rice dish.[7] Stir-fried bracken (gosari namul) is also a common side dish (banchan) in Korea.


 

Gosari-namul | Bracken Salad

Dried bracken is first soaked in water and boiled to make it tender. After being chilled to remove its sour taste, the bracken is squeezed to remove any excess water and tough parts and seasoned with soy sauce, green pepper, and garlic.

 

Gosari-namul has unique texture.

This seasoned vegetables go well with bibimbap (rice mixed with vegetables and beef).