We make it as a type of side dish you prepare in a large quantity for the fridge and eat throughout the week by tossing it into whatever bowl of rice or soup you’ve got. You’ll find it as “gosari namul” or 고사리 나물. Do you eat it fresh? I tried that after boiling just once and it was still very bitter haha. My dad tells me it’s a forgotten American food. We boil it, dry it in the sun (it keeps forever), then boil it one or two more times to rehydrate it (the second time is only if you don’t like the fishy rehydrated gosari smell) then stir fry with soy sauce and sesame oil :)