Bracken in Korean

Before cooking, cut the fern into pieces to your taste (about 5-8 cm), then soak in cold clean water for three hours (if the fern was bought in a store where it is usually sold in a salt solution). Or follow the manufacturer's recommendations indicated on the package.

1. Wash the meat, blot it with a paper towel, then put it in the freezer for fifteen minutes. After we spread it on the work surface and cut it into cubes.

2. My chili pepper and fennel. Then we cut both into thin circles. Chili seeds can be removed if you do not want excessive sharpness. You can leave the seeds for a lover of piquant taste. We also peel the garlic cloves, chop them (three on a fine grater or pass through a press).

3. Pour olive oil into a deep frying pan, put it on a high heat. When the oil is hot, we put the meat cubes in it in portions at a distance from each other. Fry on each side for three minutes, then remove to a plate. And we spread the next batch of meat until we fry it all.

4. Put the chopped chili and fennel in the same pan, fry them together, stirring. It is necessary to cook until the fennel becomes transparent. Add garlic at this moment, mix, cook for a minute.

5. We squeeze the fern a little from excess moisture and put it in a frying pan with fennel and chili. Fry everything together for five minutes, stirring continuously.

6. We put the previously fried meat in the pan, stir.

7. Pour soy sauce and sesame oil, mix again, keep on fire for literally half a minute and remove the pan from the stove.

We serve the fragrant dish on the table until it cools down, sprinkle sesame seeds on top.

Bon appetit!