Yoon Yi-ryeon's Braised Butterbur Stems with Perilla Seed Powder

Ingredients needed 🛒4 servings

• 500g butterbur stems
• 1 handful clams
• a little scallions
• a little chili pepper
• 1 tbsp fermented anchovy sauce
• 0.5 tbsp salt
• 1 tbsp sesame oil or perilla oil
• 0.5 tbsp minced garlic
• 3 heaping tbsp perilla seed powder
• 4–6 tbsp water

Recipe 🍳

Cooking tips 💡

• Boiling removes most of the butterbur's bitterness, but if you're sensitive, soak the blanched stems in water for 30 minutes to draw out any remaining bitterness.
• Seasoning with salt helps preserve the butterbur's natural flavor and color.
• If you don't have clams, you can use mushrooms, onions, boiled bracken, or other savory ingredients to your taste.
• Boiled butterbur stems are also delicious when mixed with a tangy sauce of gochujang, vinegar, sesame oil, and sesame seeds.

Recommended for 🙋

• ⭐Those looking for a healthy side dish that combines the nutty flavor of perilla seed powder with the slight bitterness of butterbur stems.
• ⭐Those who want to make a nutritious basic side dish using seasonal butterbur stems.
• ⭐Those who prefer light dishes that highlight the natural flavors of ingredients with salt.