Prepare all the ingredients. Fern iterated from forest debris, my.

In the recipe "Kimchi pokkum" already wrote that in preparing dishes of national cuisine, the main thing to create the right national mood, eating, while cooking, national drinks. Unfortunately, neither soju nor even the Korean beer was not at home. Had to open a bottle of rice wine (we assume that I cook Chinese food). Open. Pour. Slowly SIP half a glass. The correct Korean (cross out) Chinese mood created. Begin to cook.

Put on a tile a large pot of water, lightly podsalvage, and waiting for the boil. At this time, slowly take a SIP of rice wine. When the water boils, add the ferns and cook for 3-5 minutes from boiling.

Fern drain in a colander. To drain the water. It is very important that the fern was slightly undercooked and crackled on the teeth! Fern put back in the pan. Season with garlic, spices, butter and soy sauce. Mix well. Let stand for several hours.

This dish can be served cold as a salad or appetizer, or hot as a side dish. Fern turns spicy and almost never sharp. I even eat children. If you want more spicy, you can add a pasta "Kochuten" or Korean "adjika" - annem. Bon appetit!!!