Go sa ri na mool (Fernbrake salad)

Soften the fernbrake according to what you have by following bottom direction.
Cut the bottom of pae ee (enoki).

Heat wok, put oil, add minced garlic, cook for a minute, add fernbrake.
Cook until tender, add soy sauce, and salt, stir.
Add paeng ee, green onion, cook for another minute.
Finish with sesame seeds.Serve with rice.

After first serving, let cool, put in a fridge.
They store for 2-3 days.

 cool tip!
* There are prepacked(freezed) fernbrakes.
   I think all brands are fairly the same.
   Just thaw, wash, soak in a water for 20 minutes and use.

   For dry fernbrake from a grocery store in us, it is tricky because sometimes they never    get tender. Soak in water, change water after 30 minutes, leave for over night.
   If still not fork tender, put in a pot, cover with water, cook until they get tender.
   Or if they are tender after any stage, you can just use them.

   For those who are lucky enough to have a Korean grocery nearby, find blanched    fernbrake. Take them home, wash, and cook. Is't that simple? ^^
   And they taste much better.

   Or if you are in Korea in spring, get fresh picked fernbrake.
   They are the best! Juicy, tender and full of flavor~