Side dishesEasy
Seasoned Butterbur Stems
Seasoned butterbur stems are blanched and dressed with perilla seed powder and doenjang. The slightly bitter herb pairs beautifully with the nutty perilla flavor.
Prep 15minCook 5min4 servings
butterbur stemsmeoui namulspring Korean greensperilla banchandoenjang dressed
Instructions
- 1
Peel the butterbur stems and cut into 5 cm lengths.
- 2
Blanch in boiling salted water for 2 minutes.
- 3
Rinse in cold water and squeeze out moisture.
- 4
Mix doenjang, perilla seed powder, minced garlic, and sesame oil in a bowl.
- 5
Toss the butterbur stems with the sauce and top with green onion.
Tips
Always peel butterbur stems as the skin is tough and fibrous.
Adding extra perilla seed powder mellows out the bitterness.
Nutrition (per serving)
Calories
70
kcal
Protein
3
g
Carbs
7
g
Fat
4
g
Adjust Servings
2servings
→
servings
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