This week on Jeju: A to Z, Todd Thacker takes a more in-depth look at the wild bracken fiddlehead, or gosari, which is sought out in spring on the slopes of Hallasan Mountain.
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If you’ve tried Korean mixed rice or soup dishes like bibimbap or yukgaejang, then you’ve tasted one of the wild ferns which thrive in Jeju Island’s temperate climate.
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Gosari: wild fern used in everyday and ceremonial dishes
Gosari, or bracken fiddleheads, are commonly consumed all through Asia. Here in Korea it is a prized ingredient in everyday foods as well as in dishes served during traditional observances and ceremonies.
One spring tradition on Jeju has intrepid bracken fiddlehead hunters combing the slopes of Hallasan Mountain. They endure hours of backbreaking work searching for this ancient fern. They look for as-yet-unravelled fiddleheads, which do not taste bitter when cooked. In the end, their hard work pays off.
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Rich in calcium, protein, fiber
As an ingredient, bracken fiddleheads are rich in calcium, protein, and fiber. Gosari are usually boiled or braised, and then added as part of an ensemble of ingredients, or on their own as a side dish.
It’s not just Jeju black pork, or the island’s myriad spicy, salty fish dishes that garner all the island’s culinary credit. The humble bracken fiddlehead holds two unique titles.
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A ‘Top 7’ island specialty, Jeju experience
In 2014, gosari was named one of Jeju’s “Top 7” island specialties in a survey conducted by the provincial government. But it also landed on another “Top 7” list that year. Locals and visitors named the annual bracken fiddlehead picking season a “Top 7” Jeju experience.
It’s in good company with hiking, Jeju Olle walking trails, and mandarin orange picking.
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Todd Thacker
So whether you prefer the store-bought gosari, or make the most of the spring crop and hand-pick your own ingredients, you’re sure to have the chance to eat this delicious ingredient in a number of classic Korean dishes all year round.
Todd Thacker KCTV
