Main ingredients
meowi stalks (Korean butterbur, Petasites japonicus)cooking oilJin-ganjangJocheongstarch syrupbrown sugarblack pepperwhole sesame seedscrushed peanuts
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Ingredients needed 4 servings
Recipe
Cooking tips
- Boiling the stalks whole makes it much easier to peel off the tough skin in long strips compared to cutting them beforehand.
- No extra water is needed—the stalks release their own moisture during cooking, resulting in a chewy, glazed texture.
- Since this is a soy sauce braise, it can burn easily over high heat. Simmer gently over medium-low heat and keep an eye on the timing.
Recommended for
- Those who want to make a savory rice side dish using seasonal meowi stalks (Korean butterbur, Petasites japonicus).
- Those who want to try a chewy butterbur stalk dish beyond perilla stir-fries.
- Those who want a hearty, rustic side dish that stays delicious even after being kept for a while.
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