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Korean-Style Bracken Fern

Tasty, filling, and out of the ordinary! Make it for dinner and surprise the family! Korean-style bracken fern is an unusual dish that's sure to delight. If you're new to it, don't go foraging for fern in the woods yourself — that can be risky. It's best to buy bracken at the store, then just follow the instructions on the package and the steps in this recipe. It's all simple, and it comes out incredibly tasty!

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Bracken in Korean
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 8 g
Fats 44 % 11 g
Carbohydrates 24 % 6 g
145 kcal
GI: 100 / 0 / 0
  • Before you start cooking, cut the fern into pieces to your liking (about 2–3 inches / 5–8 cm), then soak it in cold clean water for three hours (this applies if you bought fern packed in a salt brine, as it usually is). Or follow the manufacturer's instructions on the package. 1. Rinse the pork, blot it dry with a paper towel, and put it in the freezer for fifteen minutes. Then transfer it to the work surface and cut it into batons. 2. Wash the chili pepper and fennel, then slice both into thin rounds. Remove the chili seeds if you don't want too much heat, or leave them in if you like it spicy. Peel the garlic and mince it (grate it on a fine grater or push it through a press). 3. Pour the olive oil into a deep skillet and set it over high heat. When the oil is hot, add the pork batons in batches, spacing them apart. Fry for three minutes per side, then remove to a plate. Keep going with the next batch until all the pork is browned. 4. Into the same pan, add the sliced chili and fennel and fry them together, stirring, until the fennel turns translucent. Add the garlic at that point, stir, and cook for a minute. 5. Squeeze a little excess moisture from the fern and add it to the pan with the fennel and chili. Fry everything together for five minutes, stirring constantly. 6. Return the browned pork to the pan and stir. 7. Pour in the soy sauce and sesame oil, stir once more, keep it over the heat for just half a minute, then take the pan off the stove. Serve this fragrant dish while it's still hot, scattered with sesame seeds on top. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Fennel - 49  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Fern - 34  kcal/100g

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