Kim Dae-seok's Perilla Seed Butterbur Stem Stir-Fry

• butterbur stems 500g
• onion 1/4
• green onion 10cm
• sea salt 1 tablespoon (for blanching)
• water as needed
• minced garlic 1 tablespoon
• home-made soy sauce (or anchovy fish sauce) 1 tablespoon
• salt 1/3 tablespoon
• perilla seed powder 2 tablespoons
• perilla oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Wear food-safe gloves when peeling butterbur stems, as they may stain your hands.
• Stir-frying the stems without oil first helps eliminate the characteristic bitterness cleanly.
• Avoid using too much perilla seed powder—2 tablespoons is ideal; more will make the dish feel heavy.
• Avoid using commercial soy sauce, which can add an acidic tang; opt for traditional home-made soy sauce or anchovy fish sauce instead.

Recommended for 🙋

• ⭐Those looking to make a refreshing, slightly bitter yet rich seasonal vegetable side dish.
• ⭐People interested in mastering the technique to cleanly remove bitterness from butterbur stems.
• ⭐Fans of light, savory side dishes with deep, authentic flavor from perilla seed powder and perilla oil.