Gosari preparation

Gosari preparation

I made this Gosari Namul today. Made from freshly picked Brakens here in Sweden. It’s my first try and I followed a video on YouTube rinsing them several times and then adding bakingsoda adding boiling water and kept in that water over two nights. Then rinsed again and then put them in the pan for frying.

The result was still a little bitter and I didn’t dare eat more than a taste. How sick do you get? 😅

Are there any better guides on how to prep from freshly picked in the wild?

submitted by /u/Ruthgard
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