Korean-Style Fern

Description

Perfect with meals and drinks. In the Far East and in Asian countries, ferns are highly valued and loved. For food, young leaves and shoots that have not yet unfurled are used (osmund and bracken varieties). Salted fern can be found on Korean store shelves; it is not as tasty, so it is better to look at markets, in online shops, or go to the forest yourself in spring. And if you have acquaintances or relatives in the Far East, you will have no problems with fern. Best served hot, with mashed potatoes or rice. Serve with herbs and sauce.

Instructions

1. 1

   Step 1

   Rinse and soak the fern lightly in a pot overnight to rehydrate. In the morning, drain in a colander and rinse again.

2. 2

   Step 2

   Pour a little vegetable oil into a hot skillet, add the fiddleheads and, stirring, lightly sauté.

3. 3

   Step 3

   Cover with a lid and simmer over low heat for 10–15 minutes. The ferns should become soft but should not fall apart.

4. 4

   Step 4

   Add the ajinomoto, hot red ground pepper, finely chopped garlic, and soy sauce one at a time. Mix everything thoroughly and let it simmer for another 5 minutes. Done!