Korean Butterbur Stem Stir-fry with Perilla
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.
Adjust Servings
Instructions
- 1
Peel fibrous skin from butterbur stems and cut into 5 cm lengths.
- 2
Heat perilla oil and sauté garlic and green onion.
- 3
Add stems and stir-fry for 3 minutes over medium heat.
- 4
Add soup soy sauce and water, then simmer 4 minutes.
- 5
Add perilla powder, mix evenly, and finish.
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