Glossary G
Gorizia refers to the municipality and province in Friuli on the border between Italy and Slovenia.
Goro Wafers refers to Norway's thin dough made of eggs, flour, cream, and vanilla which is cut to fit the patterned Goro iron pan. When the Goro pan's two (2) sides are pressed together, a pattern is baked on, and then it is quickly rolled into crisp tubes while hot. The Goro Wafer is a coffee treat.
Gorp is another name for trail mix
Gosari is Korean word for "Bracken". Jeju bracken grows in humid upland areas and is thick and bulky, yet tender and soft. Jeju Gosari (bracken) was traditionally served to the king and used for traditional medicine. It contains plenty of protein, iron and minerals that clean the blood and speed up diuresis. Gosari is now commonly used in Jeju. One of Jeju's pork broth which makes use of Gosari (also fiddleheads) is called "Jeju Yukgaejang"
Gosari is declared as one of the seven (7) wonders of the jeju kitchen for 2014; one of the 7 delectable foods from Jeju after surveys were conducted with both tourists and Korean citizens.
Jeju refers to Jeju Island which is the largest island in South Korea and Jeju Province is one of the nine provinces of South Korea. The province is situated on the nation's largest island of Jeju.
Gosari Namul (Parboiled Fern Braken Salad) Gosari Namul
The young spring shoots of ferns are picked, parboiled, dried, and stored for year 'round use by Buddhist monks or families living near the mountains. The dried ferns are soaked and pan-fried with minced beef then seasoned with sesame oil, garlic, soy sauce, and chopped green onions.
Spiciness: mild Average Price: free
How to Prepare Gosari Namul
Wash gosari and remove coarse stems. Place in a mixing bowl with soy sauce and sesame seeds. Set aside. Preheat salad oil in a skillet. Saute chopped garlic and add the gosari. Mix thoroughly on high heat. When gosari is well mixed and tender, add sesame oil and chopped chives (optional).
Goshtaba refers to a gravy dish dish from Jammu and Kashmir which is called by Muslims as a "Dish of Kings ". Goshtaba's main ingredients are Meatballs, ghee, onion, and Garam masala.
Goshtaba is famous for its flavor and taste. It is served as the last meat dish in a Wazawan feast, before the dessert.