Korean Butterbur Stem Stir-fry with Perilla
Quick answer
Meowi-dae-deulkkae-bokkeum is a seasonal Korean stir-fry of boiled butterbur stems coated in perilla seed powder and perilla oil.
What makes this special
- Meowi-dae-deulkkae-bokkeum coats boiled butterbur stems in a creamy, nutty perilla seed powder.
- Blanching removes butterbur's bitterness; perilla powder coats the stems
- Fibrous outer skin peeled and cut to 5 cm for smooth texture
Key ingredients
Core cooking flow
- 1 Check 320 g boiled butterbur stems and peel away any tough fibers that remain.
- 2 Slice 1/2 green onion thinly and keep 1 tsp minced garlic ready.
- 3 Add the garlic and green onion and stir for about 30 seconds to flavor the oil.
Meowi-dae-deulkkae-bokkeum is a seasonal Korean stir-fry of boiled butterbur stems coated in perilla seed powder and perilla oil. The stems are peeled of their tough outer fibers and cut into 5 cm lengths before a brief boil removes their natural bitterness, leaving a soft, slightly slippery texture. Soup soy sauce seasons the base, and perilla powder is folded in at the end to preserve its nutty, toasty fragrance. This dish appears most often in spring, when fresh butterbur is in season across Korean markets.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Check 320 g boiled butterbur stems and peel away any tough fibers that remain.
Cut them into 5 cm lengths and let excess moisture drain off lightly so they stir-fry instead of steaming.
- 2Control
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.
- 3Step
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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