Korean Bracken Fern Salad

Step 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.

Step 2

Finely mince 3 garlic cloves using a chef's knife or garlic press. Set aside on a small plate.

Step 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.

Step 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.

Step 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.