Vegan Gosari Namul
Gosari Namul is one of the most classic traditional Korean namul dishes, made from fiddlehead fern stems that are soaked, pre‑cooked, then gently sautéed with aromatic savoury seasonings. This fully vegan version keeps the unique chewy texture and deep earthy flavour intact — no fish sauce, meat, or dairy products are used at all. It is an essential part of the five‑colour namul set, perfect with steamed rice, bibimbap, or as part of a full banchan spread.
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Time
50 min
Serves
3
Difficulty
medium
đź›’ Ingredients
- 50–70g dried fiddlehead ferns (gosari) OR 250g fresh fiddlehead ferns
- 1 tsp salt (for blanching water)
- 2 tbsp neutral cooking oil
- 2 garlic cloves, finely minced
- 1 spring onion, thinly sliced
- 1 tbsp low‑sodium soy sauce or tamari
- ½ tsp maple syrup or coconut sugar (optional, balances natural earthy bitterness)
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Pinch of black pepper
- Optional: ½–1 tsp gochugaru (Korean chilli flakes) for a mild spicy kick
- Important Note: Dried gosari must be soaked in warm water for at least 8 hours or overnight, changing the water once or twice, to remove natural bitterness and soften the fibres properly.
👩‍🍳 Instructions
- 1
Prep the ferns: After soaking, place gosari in boiling salted water and simmer for 20–30 minutes until tender but still firm‑chewy. Drain, rinse under cold water, squeeze out all excess moisture gently, then cut into bite‑sized lengths, discarding any hard woody ends.
- 2
Sauté aromatics: Heat oil in a pan over medium heat. Add garlic and cook for 30 seconds until fragrant — do not brown.
- 3
Cook gosari: Add the prepared ferns and stir‑fry for 4–5 minutes until heated through and slightly toasted.
- 4
Season: Stir in soy sauce, sweetener (if using), pepper, and chilli flakes (if using). Toss gently and cook for another 2–3 minutes so the flavours absorb fully.
- 5
Finish: Turn off the heat, mix in spring onion and toasted sesame oil. Sprinkle generously with toasted sesame seeds. Taste and adjust salt if needed. Serve warm or at room temperature.