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Title: Gosari (Fernbrake)
Categories: Korean
Yield: 1 Batch

1/4 c Dried gosari (1 oz)
5 c Water

In the spring in Korea people gather gosari from the mountains. At
that time it's green and fresh, so it can be eaten right away. They
blanch and cook it.

They also dry gosari until it's brown and thin as thread. If you buy
dried gosari in the store, you'll have to boil and soak it until it's
soft before you can cook with it.

Here's how to soak and prepare dried gosari:

Put the gosari in pot of cold water. 1 cup of gosari will need more
than 20 cups of water.

Boil it for 30 minutes, then let it soak in the hot water for a few
hours until cool. Rinse in cold water and let soak for 12 to 20 hours
until soft. Change the water 2 or 3 times during the soaking.

Fresh or dried (and soaked) gosari can be used for yukgaejang or
bibimbap.

Recipe by Emily Kim (Maangchi)

Recipe FROM: <http://www.maangchi.com/ingredient/kosari>

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