Kim Dae-seok's Butterbur Stem Doenjang Pickles

• butterbur stems 500g
• sea salt 1 tablespoon
• doenjang 3 tablespoons
• water 1/2 cup
• flour 1 tablespoon
• plum syrup 2 tablespoons
• soy sauce 1 tablespoon
• minced garlic 1 tablespoon
• soju 2 tablespoons
• dried onion slices 1 handful
• red chili 1 piece
• green chili 2 pieces

Recipe 🍳

Cooking tips 💡

• Adding sea salt while blanching helps reduce the bitter and sharp taste of butterbur stems and enhances its vibrant green color.
• The outer skin of butterbur stems can stain fingertips black during peeling, so always wear disposable or cooking gloves.
• The pickled butterbur stems may taste slightly bland right after mixing, but after resting overnight, the moisture evaporates and the flavor becomes perfectly balanced—do not add extra salt on the first day.

Recommended for 🙋

• ⭐Those who want to try a unique seasoning combining rich doenjang and the natural sweetness of dried onion slices instead of soy sauce pickles.
• ⭐People looking for a crunchy summer side dish that can be stored and enjoyed for over a week.