Lim Sung-geun's Gosari Namul Bokkeum

Cooking tips 💡

• When using liquid seasonings like yeondu, do not stir or disturb the sediment at the bottom—use only the clear top layer for a cleaner, more refined result.
• When cooking dried vegetables, always mix in vegetable oil during the marinating step so the vegetables are coated in oil, which makes them much softer and more tender.
• After adding water, always cover the pan tightly—this allows internal heat to circulate and ensures the vegetables are fully softened and retain their moisture.
• If your dried gosari becomes too tough when soaking and boiling, add about half a tablespoon of baking soda and boil for 5 minutes to make it extremely tender.

Recommended for 🙋

• ⭐Beginners who struggle with adjusting seasoning for vegetable dishes and often fail.
• ⭐Those who want gosari namul that stays moist and never becomes stiff even after sitting for hours.