Korean Temple Cuisine: Gosari-namul (Stir-fried fernbrake: 고사리나물)

Cool! There's gosari in the U.S.?? But it's poisonous if not prepared right? 🤔

amazing! All religions believe in the same concept! In Hinduism as well, there are brahnmins who dont eat onion or garlic. It is a way of life. We are supposed to live like this eating Sathwik food (no strong flavours, vegetarian and raw).

Maangchi,is really amazing chef korean recipe.. thanks for showing your different kind korean recipe.

The smoke point of perilla seed oil? 189°C /372.2°F

Know that!
Mic drop.

Gosari is eaten almost all temple. Thanks to you, more people became interested in Korea. I'm so proud of you. Thank you so much for letting me know the taste of Korea to foreigners. In fact, when I traveled abroad, foreigners were very interested in Korean food. Foreign teenagers are so eager to visit and wonder about the food of BTS country.

I knew there was something missing when I made dolsot bimibop with all vegetables needed, but I didn't know the name of it. Now I know "Gosari or Fernbracken" was missing?🤗👍

Ah, how sweet and cute you are! 😍 how beautiful your culture and country are! Enjoying reading comments of people whose hearts you won! Please keep doing what you do! More of easy ones please😁

Omg 와 Maangchi 씨
When will you visit Korean Temple again after the pandemic? I am just now watching this and my ancestors in Haiti 🇭🇹 and in Ivory Coast 🇨🇮 lived in the mountainous region of their country.

Oh my I'm glad you made this. This is one of my favorite side dished here in Korea.

This was one of your best travel videos!! Your host at the temple was so wonderful and it seemed you learned a lot!

I miss the temples in Korea, So peaceful

❤❤❤❤❤ MAANGCHI, YOU ARE AMAZING! THANK YOU FOR YOUR BEAUTIFUL, EDUCATIONAL, AND SUPER FUNNY VIDEOS !!! I AM FROM GUAM, AND OUR PEOPLE HAVE BEEN SUPER INFLUENCED BY KOREAN TOURISTS AND KOREANS WHO LIVE THERE. WHEN I SEE YOUR VIDEOS, IT BRINGS ME BACK HOME (TO GUAM), even though they have nothing to do with Guam 😂😂😂

Thank you Maangchi 😘😘

Dear Maangchi, what can I replace with perila oil?

Aigo! My mom's umbrella 9;13😂🥰🥰🥰🥰

Wow Maangchi! I am a new subscriber (I found you because I was looking for a kimchi recipe this weekend and my first jar is fermenting as we speak!) but this video touched my heart. So nice to meet Wonhae and learn her culinary secrets. You are a shining gem! Thank you for sharing your experiences with the world!

Thank you for choosing 고은사. My birth father is from 의성군.

Foraging with Buddhist nuns just became something I must do and is now on the bucket list🤔 I sincerely hope they let in outsiders..

U song so sweet with u r language u always look lovely 😇.

Korean foods are so tasty heathy.thanx for information.

My favorite video so far! Enchanting!

Woo

So good, so easy. I subbed soy sauce (1 TSP) for the paste and it was good, approached too salty but didn't go too far. (I'm not a great cook at all) <3 Maangchi!

Can pregnant women eat this? I am pregnant... I ate some and am freaking out...

I want to visit this temple and meet this temple. Beautiful. I love that you fed the nun - so cute. Monks and Nuns live disciplined lives but have very open, kind natures. Many thanks for this video.

That garlic words are exactly mentioned in our vedic tradition of Hinduism.

Love for the subs <3

OMG Maangchi, so wonderful. I hope you do more foraging videos. I used to forage with the science teacher behind the school where I was teaching English. It was some of my most memorable times in Korea.

She should just have her own travel channel. I'm kind of surprised that no network picked her up yet. Thank you again for the great video.

Thank you for sharing your beautiful culture with us. What is the longest time we can leave the Fernbracken to soak in the refrigerator? I had every intention to cook, but now it has been in the refrigerator for over a week. Hoping that I do not need to throw it away. Thank you.

One of my favorite side dishes growing up! But like your recipe, it was always made with garlic :)

I'm crying a bit at the end of this video, it's so sweet ;_; loved this one, it was fascinating & Wonhae was lovely

I love my experience going to Korean temples! absolutely a beautiful experience.

In india, we also dont use onion and garlic in temple cuisine. Even salt is prohibited. And meat or any kind of nonveg is totally prohibited.

Maangchi a wonderful dish with a wonderful story. I just discovered your sight from looking at your pomegranate preparation. This looks so good and yummy. Gosari you and your ancestors found as hunter-gatherers thousand years ago. Too bad that in the US from some goofy environmental laws you can't gather the gosari without trouble with the law.
You have so many many wonderful looking recipes. I'm so glad I found your site

I heard you mention in another video that you used a pressure cooker to soak gosari. May I ask how long you pressure cooked it, etc?

So cute!

Maangchi I just love you and the way of your cooking..
It's entertaining and also delicious
Thank you 😊

Maanchi, I really like this type of videos where you film in Korea! Thank you so much for making this video <3

Thank you....

Dear Maangchi, just one big thank you for this treasure of a video. ♥️

Watching this made me hungry.

I always love your videos but this one is so special. You uploaded it over 4 years ago. How did I miss it? Thank you so much!!

Where to buy perilla seed oil in nyc? What does it taste like? 🥹

Dear maangchi, i am from India. I am really interested watching your valuable videos. I am fond of korean dish overall this video make me so happy. Gosari grows every where in my place, the process which our lovely nun tough us is so valuable but i want to know more about preparing fresh gosari, can we directly cook the fresh gosari ? Please tell me the process to prepared fresh gosari. 🙏

Thank You

I'm just here after learning dish inspired Star Trek's Gagh.

In visayan cuisine, we call that gosari as pako , we simply stirred fry or ginisa

I would love to visit the countryside in Korea, it looks very memorable and peaceful. Recipe seems delicious, can't wait to try, thank you Maangchi!