Bracken fern (fiddleheads)
The young unfurled shoots of the bracken fern, crunchy, tasting of asparagus and mushrooms, always boiled, for sauteing and bibimbap.
Bracken fern (fiddleheads) are the young unfurled rachis shoots of the bracken fern picked before the coil opens, green, crunchy, with a taste recalling asparagus and mushrooms; raw they are toxic, so they must be boiled or soaked salted. They are sauteed with onion, garlic, soy sauce and meat (Korean gosari), added to bibimbap, salads and fillings.
Calories, proteins, fats and carbohydrates per 100 g of product
Bracken fern (fiddleheads), Raw: Calories 34.0 kcal, Proteins 4.6 grams, Fats 0.4 grams, Carbohydrates 5.5 grams per 100 g of product.
Recipes with this ingredient
Fern with chicken breast is a refined dish of Pan-Asian cuisine that combines the freshness of vegetables, tenderness of chicken meat, and spiciness of spices. The ostrich fern, known for its crispy texture and slight bitterness, gives this dish a unique character. Combined with the aroma of garlic, sweetness of carrots, and depth of soy sauce, it creates a harmony of flavors highly valued in Asian gastronomy. This dish is not only delicious but also healthy—ferns are rich in vitamins and antioxidants. It can be served as a standalone hot dish or as a side to rice. The key is not to overcook the fern to preserve its natural crunch that makes this dish truly unique.
11
4
15
Fried fern is a rare and refined dish of Russian cuisine that surprises with its uniqueness and rich flavor. Traditionally, fern has been used in the gastronomy of certain regions where its cooking secrets were known. Boiled ostrich fern loses its natural bitterness and acquires a tender texture, while the batter made from eggs and flour adds crispness and richness. The golden crust, light spiciness of pepper, and softness of the interior make this dish a true find for gourmets. It is usually served with vegetables or sour cream sauce, which further reveals its complex yet harmonious taste. Perfect for those seeking new culinary experiences and wanting to explore lesser-known culinary traditions.
7
2
20
Fried muksun fillet with warm vegetable salad and fern is a refined dish of European cuisine that combines the delicate texture of fish with the rich flavor of fresh vegetables and 'White Wine' sauce. Muksun, a native of northern waters, is valued for its sweet, mild taste and richness in nutrients. The light crispy crust formed during frying complements the creaminess of butter. The garnish of fern, spinach, radish, and celery adds lightness and freshness to the dish, while the tomato concasse adds a tangy zest. The warmed wine sauce reveals a complexity of flavors, making the presentation harmonious. This dish is perfect for a festive dinner or special occasion, allowing one to enjoy the balance of natural ingredients and subtle culinary art.
8
1
10
