Total time: About 50 minutes
Note: This dish can be made ahead for up to a week. Red pepper powder and dried fernbrake, also known as kosari in Korean, are available at Korean markets.
1/4 pound dried fernbrake
1 1/2 tablespoons soy sauce
1/2 clove garlic, minced
1/8 teaspoon freshly ground black pepper
1/2 tablespoon of vegetable oil
2 green onions sliced
1 1/2 teaspoons of crushed and roasted sesame seeds
1/4 teaspoon Korean red pepper powder
1. Place the fernbrake in a large pot with enough water to cover and soak for 10 minutes. Place the pot on the stove and bring it to a boil. Boil, uncovered, for 30 minutes or until the fernbrake is tender. (It will turn a slightly lighter shade of brown.)
2. Drain the fernbrake, cool and vigorously squeeze out all of the remaining water. Cut off 2 inches of the woody ends. Then cut the remaining fernbrake into 2-inch-long pieces.
3. Transfer the fernbrake to a large bowl and season it with the soy sauce, minced garlic and black pepper, mixing thoroughly with your hands.
4. In a sauté pan, heat the vegetable oil and sauté the fernbrake over medium heat for 5 minutes. Remove from the heat, add the sliced green onions and cover. Let cool to room temperature. Transfer to a bowl and season with the sesame seeds, the red pepper powder and salt to taste.
Each one-fourth cup: 25 calories; 0 protein; 5 grams carbohydrates; 2 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 128 mg. sodium.Copyright © 2015, Los Angeles Times