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Recipe: Kosari namul (sautéed fernbrake)

January 09, 2008

Total time: About 50 minutes

Servings: 4

Note: This dish can be made ahead for up to a week. Red pepper powder and dried fernbrake, also known as kosari in Korean, are available at Korean markets.

1/4 pound dried fernbrake

1 1/2 tablespoons soy sauce

1/2 clove garlic, minced

1/8 teaspoon freshly ground black pepper

1/2 tablespoon of vegetable oil

2 green onions sliced

1 1/2 teaspoons of crushed and roasted sesame seeds

1/4 teaspoon Korean red pepper powder


1. Place the fernbrake in a large pot with enough water to cover and soak for 10 minutes. Place the pot on the stove and bring it to a boil. Boil, uncovered, for 30 minutes or until the fernbrake is tender. (It will turn a slightly lighter shade of brown.)

2. Drain the fernbrake, cool and vigorously squeeze out all of the remaining water. Cut off 2 inches of the woody ends. Then cut the remaining fernbrake into 2-inch-long pieces.

3. Transfer the fernbrake to a large bowl and season it with the soy sauce, minced garlic and black pepper, mixing thoroughly with your hands.

4. In a sauté pan, heat the vegetable oil and sauté the fernbrake over medium heat for 5 minutes. Remove from the heat, add the sliced green onions and cover. Let cool to room temperature. Transfer to a bowl and season with the sesame seeds, the red pepper powder and salt to taste.

Each one-fourth cup: 25 calories; 0 protein; 5 grams carbohydrates; 2 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 128 mg. sodium.

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