Korean Stir-fried Butterbur Stems

Peel all 300 g of butterbur stems completely, checking for any tough stringy fibers left on the surface.

Cut the stems into even 5 cm pieces so they soften at the same pace during boiling and stir-frying.

Add a little salt to boiling water and cook the butterbur stems for 8 minutes.

When a piece bends slightly when pressed, transfer it at once to cold water and soak for 2 minutes to stop the cooking.

Drain the cooled stems thoroughly in a colander.

If too much water clings to the surface, the seasoning will become thin in the pan, so press the stems lightly by hand without crushing them.

Heat a pan over medium heat and add 1.5 tablespoons of perilla oil.

Add 1 teaspoon minced garlic and 1 tablespoon chopped green onion, then stir for only 30 seconds until fragrant but not browned.

Add the drained stems, 1 tablespoon soup soy sauce, and 80 ml water, keeping the heat at medium.

Stir often for at least 5 minutes until the liquid reduces and the seasoning reaches into the stems.

Lower the heat to low, sprinkle in 1 tablespoon ground perilla seed, and season with 0.25 teaspoon salt.

Stir until the sauce thickens slightly, then turn off the heat within 1 minute to avoid a chalky finish.