Kim Dae-seok's Butterbur Kimchi
A spring delicacy kimchi made by blanching bitter butterbur, mixing them with sliced chestnuts and dashi broth seasoned with soy sauce
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not blanch butterbur for more than 1 minute, as the leaves will become too soft; blanch just enough to easily remove the stem skin.
- Always remove the tough outer skin of the perilla stems by hand to ensure a tender, smooth texture.
- Adding thickly sliced fresh chestnuts with their chewy, sweet texture creates a perfect contrast to the bitterness of perilla.
Recommended for
- Those who want to make a unique kimchi using fresh seasonal perilla.
- People looking for a special side dish enhanced with the chewy texture of chestnuts.
- Anyone wanting to prepare a basic side dish using spring ingredients.
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