Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Butterbur Stem Sweet-and-Sour Muchim

A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Peeling butterbur stems with bare hands can stain your nails black, so it's best to wear food-safe gloves.
  • For a clean flavor in sweet-and-sour muchim with vinegar and sugar, do not add sesame oil.
  • If the bitterness of the butterbur stems is too strong, soak the peeled stems in cold water for 1–2 hours to reduce the bitterness.

Recommended for

  • Those who want to stimulate their appetite with a slightly bitter and refreshing flavor.
  • Those who enjoy the appealing crunchy texture of seasoned vegetable dishes.

Shop ingredients on Coupang(Ad)

butterbur stemsred chili peppercheongyang chili pepperminced garlicgochugarugochujangmaesil syrupraw sugarwhole sesame seedsvinegarsalt

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