Korean Bracken Fern Salad
A classic Korean side dish of blanched bracken ferns tossed with sesame oil, garlic, and soy sauce. Earthy, nutty, and naturally vegetarian—a staple at any Korean table.
- Total time
- 20 min
- Servings
- 4
- Calories
- 95
- Protein
- 4g
Ingredients
- 8 oz dried gosari (bracken ferns), rehydrated
- 2 tablespoons low-sodium soy sauce
- 1.5 tablespoons sesame oil
- 3 cloves garlic cloves, peeled
- ¼ teaspoon kosher salt
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
If using dried gosari, soak it in cold water for 30 minutes until fully rehydrated and tender. Drain thoroughly in a fine-mesh strainer, pressing gently to remove excess water—this prevents the final dish from becoming watery.
- 2
Finely mince 3 garlic cloves using a chef's knife or garlic press. Set aside on a small plate.
- 3
Fill a large pot with water and bring to a rolling boil over high heat. Add 0.25 teaspoon of kosher salt. Place the drained gosari into the boiling water and cook for 5-7 minutes, stirring occasionally. The ferns should become even more tender and absorb the salted water slightly. Drain again in the fine-mesh strainer and gently squeeze out excess moisture.
- 4
Transfer the warm gosari to a medium bowl. While still warm, drizzle with 1.5 tablespoons of sesame oil and 2 tablespoons of soy sauce. Add the minced garlic and toss everything together gently but thoroughly, making sure every strand is coated—the warm ferns will absorb the flavors better.
- 5
Taste and adjust seasoning if needed—add a pinch more salt if it feels flat. Top with 1 tablespoon of toasted sesame seeds just before serving.
Tools you’ll need
- large pot
- fine-mesh strainer
- medium bowl
- chef's knife
- small plate
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