Yoon Yi-ryeon's Stir-fried Bracken Fern Namul

• 300g soaked bracken fern (1 handful of dried bracken)
• 1 tablespoon Korean soup soy sauce (Joseon soy sauce)
• a pinch of seasoned salt
• 1 tablespoon sesame oil
• 1 tablespoon perilla oil
• 3–4 tablespoons dashima broth (or water)
• a pinch of whole sesame seeds

Recipe 🍳

Cooking tips 💡

• When boiling bracken, bring to a rolling boil, then turn off the heat and let it steep in the residual heat to cool. This prevents the stems from bursting and yields a plump, chewy texture.
• Do not add garlic, as it can mask the bracken's unique savory flavor and the clean taste expected of holiday namul.
• Pre-seasoning by massaging with soy sauce and oil before stir-frying ensures the seasoning penetrates deeply into the bracken.

Recommended for 🙋

• ⭐Those who want to make a neat and clean bracken fern namul for holidays or ancestral rites.
• ⭐Those who want to learn how to boil dried bracken and completely remove its bitter taste.
• ⭐Those looking for a traditional namul side dish that delivers deep flavor with simple ingredients.