Side dishesMedium
Stir-fried Butterbur Stems
Meowi-namul-bokkeum is a Korean spring side dish made by stir-frying tenderized butterbur stems with perilla oil for nutty depth.
Prep 18minCook 12min4 servings
meowi namul bokkeumbutterbur stem side dishkorean spring namulperilla stir fried greenstraditional korean banchanwild greens recipe
Instructions
- 1
Peel butterbur stems and cut into 5 cm lengths.
- 2
Boil for 8 minutes, rinse in cold water, and drain.
- 3
Heat perilla oil and sauté garlic and green onion.
- 4
Add stems, soup soy sauce, and water; stir-fry for 5 minutes.
- 5
Season with perilla powder and salt, then cook 1 minute more.
Tips
Proper peeling is key to a tender texture.
Add perilla powder at the end to preserve aroma.
Nutrition (per serving)
Calories
82
kcal
Protein
2
g
Carbs
6
g
Fat
6
g
Adjust Servings
2servings
→
servings
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