The bitter taste will be reduced if you soak the butterbur in enough water. - If you lightly steam butterbur leaves and spread them with strong soybean paste (refer to strong soybean paste and chive bibimbap) and eat it with rice, the bitter taste will whet your appetite.
Calories
73kcal
Carbs
4.9g
Protein
3.8g
Fat
4.7g
Sodium
395.8mg
Ingredients
Main
Others
Main Ingredients : Butterbur Stem 70g, Perilla Oil 2g, Chive 5g, Water 100g - Seasoning : Peeled Perilla Seed Powder 6g, Soup Soy Sauce 3g, Chopped Green Onion 2.5g, Chopped Garlic 1g, Salt 0.5g
Finding these ingredients in the US
- Soup Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsChive
- Rich in vitamin C (30mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1.7mg) — helps your blood carry oxygen
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the butterbur stem, blanch, and peel.
🔍Soak the blanched butterbur stem in cold water for 1-2 hours to remove the bitterness.
🔍Toss the butterbur stem with the seasoning.
🔍Heat perilla oil in a pan and stir-fry the seasoned butterbur stem.
🔍Add ½ cup water and boil thoroughly until the broth just covers the ingredients.
🔍Cool the finished butterbur greens and store chilled in the fridge before eating.