Korean Seasoned Butterbur Stems
Meoui-namul-muchim is a seasonal spring namul made by blanching butterbur (meowi) stems and dressing them with doenjang and ground perilla seeds. Butterbur grows wild along hillsides and stream banks throughout Korea. The stems are the edible part - the leaves contain pyrrolizidine alkaloids and are generally not consumed. Peeling the tough outer skin from each stem is a mandatory prep step; unpeeled stems leave unchewable fibers in the mouth. Blanching removes about half of the plant's inherent bitterness, leaving a subtle astringent quality that creates a complex interplay between the earthy doenjang and nutty perilla seed powder. Adding perilla generously softens the bitter edge, making the dish more approachable. March through April is peak season, when fresh butterbur appears briefly at Korean markets. Dried butterbur rehydrated year-round is an alternative but cannot match the fragrance of the fresh spring harvest.
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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.
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