1. Soak the dried Kosari over night in a large bowl of water. It will grow a lot so use a large bowl.
2. Give it a good rinse.
3. Put it in a large pot of cold water and bring to a boil. Let it boil for 30 minutes.
4. Drain all of the water and rinse well with cold water.
5. For Namul separate the kosari into 3 batches and chop it up into 2 inch lengths.
6. For each batch, in a wok, heat the oil to smoking hot and stir fry all the ingredients with the kosari for 2 minutes.
This Korean fern brake side dish is one of the most common Korean holiday side dishes. You can make this anytime you want. Since it is hard to always get fresh gosari, and usually the dried gosari is available at the Korean grocery stores, here is a video that shows you how to pre-soak it and rehydrate it to remove the bitterness. It is then stir-fried with basic ingredients to enhance the flavor and the soft chewy texture of the fern. Gosari Namul is a great addition to bibimap.