Fiddleheads can be a little intimidating because you don't see them often at the market. I used about half the amount of fiddleheads called for, but kept other amounts the same. The cooking times were spot on for me, simmering for 10 min and sauteeing for 5 min. They were still slightly crisp without being soggy. I used extra garlic and did not add it until there were 2 minutes left in sauteeing, because I was afraid it would burn. The lemon juice was a good addition, adding a nice freshness. Thanks, A Korean, for the simple and delicious spring-like recipe! I enjoyed it!
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Fiddleheads can be a little intimidating because you don't see them often at the market. I...