Korean Seasoned Butterbur Stems

Name: Korean Seasoned Butterbur Stems
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: butterbur stems 250 g; doenjang 1 tbsp; perilla seed powder 2 tbsp; minced garlic 1 tsp; sesame oil 1 tbsp; green onion 15 g; Salt 1 pinch

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Every butterbur stem has to be peeled end to end, because the outer skin is a layer of tough strings.

Some bitterness survives blanching; the stems are dressed with doenjang and ground perilla seeds, and if the bitterness is too much, more perilla powder goes in.

Ingredients

servings

IngredientAmount

Salt1 pinch

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Instructions

6 steps

1

Hold each of the 250 g butterbur stems at the base and peel the tough outer skin all the way to the tip.

Check for remaining stringy fibers, then cut the stems into 5 cm pieces.
2

Bring plenty of water to a full boil in a pot and add a pinch of salt.

When the water is actively bubbling, add the butterbur and blanch over medium-high heat for 2 minutes.
3

When the color brightens and the stems bend slightly, lift them out immediately and place them in cold water.

Cool them thoroughly so residual heat does not soften them too much, then rinse under running water.
4

Divide the cooled stems between both hands and squeeze firmly to remove water.

They should no longer drip, because excess moisture will loosen the doenjang dressing and prevent it from clinging well.
5

In a bowl, combine 1 tablespoon doenjang, 2 tablespoons perilla seed powder, 1 teaspoon minced garlic, and 1 tablespoon sesame oil.

Mix until the doenjang lumps loosen and the paste looks even and thick.
6

Add the butterbur to the seasoning and separate the strands with your fingertips while gently massaging.

Once the stems are evenly coated, mix in 15 g chopped green onion and serve when the bitterness tastes rounded.