Seasoned fern sprouts is a popular dish in Korea. They are served a part of a banchan array, rolled in kimbop, used in Bibimbap and more.
6 ounces (liquid packed) or 2 ounces (dried) fern sprouts
2 teaspoons Soy Sauce
1/4 teaspoon sugar
1 medium Green Onion, chopped
3 cloves garlic
1 teaspoon kkaesoogeum (sesame salt)
1 tablespoon Sesame Oil
For dried fern sprouts, completely cover with water and soak for 1 hour.
Drain fern sprouts and press out any excess liquid.
Peel and thin slice garlic from top to bottom
Mix all ingredients well and let stand about 15 minutes.
Heat a pan over medium high heat, add seasoned fern sprouts, and stir fry for three minutes