Fernbrake Stew (Gosari Jjigae) – Crushing the Fern Completely Transforms the Broth

Steps

1. 1

   Soak the fernbrake in cold water for 1 hour, then boil in a pot of boiling water for 30 minutes.

2. 2

   Rinse the boiled fernbrake multiple times in cold water, then crush by pressing firmly with the back of a knife.

3. 3

   Slice green onion into rounds, dice the potato, onion, and zucchini, and cut pork into bite-sized pieces.

4. 4

   Heat 5T cooking oil in a pot over medium heat and sauté the green onion and pork.

5. 5

   Once the pork is halfway cooked, add potato, onion, and zucchini and stir-fry briefly. Add 1.5L water, the fernbrake, 2T soup soy sauce, and 1T minced garlic. Bring to a boil, then reduce to low heat and simmer.

6. 6

   Make the sauce by combining 1 ladle of broth with 4T gochujang, 2T doenjang, and 2T gochugaru. In a separate bowl, mix 2.5T buckwheat flour with 200ml water to form a buckwheat slurry.

7. 7

   Stir the sauce and buckwheat slurry into the stew and bring to a final boil.