Korean Butterbur Stem Stir-fry with Perilla
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Even boiled butterbur stems often keep tough outer fibers on the thicker pieces.
Read more
Snap each one, and if strands come away with it, peel them off then and there. The ground perilla seed goes in while a little broth still covers the pan bottom, so it wraps the stems in a thick coat instead of clumping in one spot.
Ingredients
Instructions
- 1
Check 320 g boiled butterbur stems for any tough outer fibers and peel them away.
Cut the trimmed stems into 5 cm lengths and drain off excess moisture.
- 2
Slice 1/2 green onion thinly and keep 1 tsp minced garlic ready.
Add 1 tbsp perilla oil to a pan and warm it over low heat, just until fragrant, without letting the oil smoke.
- 3
Add the garlic and green onion and stir for about 30 seconds to flavor the oil.
Stop before the garlic browns, as soon as it smells mellow and the green onion looks glossy.
- 4
Add the butterbur stems, raise the heat to medium, and stir-fry for 3 minutes.
Toss until the stems are coated with oil and the moisture on the bottom of the pan has reduced.
- 5
Pour in 1 tbsp soup soy sauce and 100 ml water, then lower to medium-low once it starts bubbling.
Simmer for 4 minutes so the seasoning soaks in and the stems stay moist.
- 6
When a little liquid remains, add 2.5 tbsp perilla powder and mix evenly over low heat.
Turn off the heat as soon as the sauce thickens and coats the stems, before it turns dry.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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