Butterbur Leaf Pickles recipe - ingredients, nutrition and when to eat it
Butterbur leaf pickles are made by soaking spring butterbur leaves in a soy sauce pickling brine.
Butterbur leaf pickles are made by soaking spring butterbur leaves in a soy sauce pickling brine. Their pleasantly bitter flavor and fragrant aroma pair well with rice, making them a lovely side dish for lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 137g serving): 36.3 kcal · protein 2.7g · carbohydrate 7.1g · fat 0.1g · sodium 1201.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanch the butterbur leaves only until they soften, as cooking them too long weakens their aroma and texture.
Tips: Pouring the brine over the leaves while it is still hot can make them limp.
Tips: After about a day, the seasoning will soak in more evenly. Use clean chopsticks when serving to help keep them fresh and flavorful.
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Ingredients (1 serving)
- Butterbur leaves — 70 g
- Soy sauce — 1 Tbsp
- Water — 2 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 pc