Once upon a time, in the bustling streets of Seoul, Jeeun Kim passionately operated a hot dog food truck. Out of the blue, She received a bunch of ferns that she definitely didn't order – blame it on a delivery mix-up.
Rather than tossing them, she decided to get creative. She whipped up a Gosari oil pasta with heaps of garlic and onions and to everyone's surprise, it turned out to be a flavor bomb. The Gosari's unique texture and special aroma captured everyone's taste buds in a way they never experienced before. Dipping bread into the sauce was like a disappearing act – pure magic.

At that moment, even lifelong meat enthusiasts dreamt of a vegetable-centric culinary paradise where delicious dishes are made by vegetables, for vegetables, and celebrated by all.

What is Gosari?

Gosari is a type of young stem from the fern brake or Bracken plant. It is a well-known and widely used wild edible green in Korea that is often served as a side dish, in soups, or mixed in with bibimbap. In particular, Buddhist monks often use Gosari as a substitute for meat in their side dishes.

Gosari provides various health benefits as a nutrient-rich food. High in dietary fiber, vitamins A and C, and minerals like potassium and manganese, gosari supports digestive health, is low in calories, and exhibits potential antioxidant and anti-inflammatory properties. With its culinary versatility, gosari can enhance the flavor and texture of dishes while offering a nutritious addition to a balanced diet.