Seasoned Butterbur Leaves recipe - ingredients, nutrition and when to eat it
Seasoned butterbur leaves are a spring greens dish made by tossing blanched butterbur leaves with doenjang and perilla oil.
Seasoned butterbur leaves are a spring greens dish made by tossing blanched butterbur leaves with doenjang and perilla oil. Their mild bitterness gives way to the savory flavor of doenjang and the aroma of perilla oil, making them a lovely side for rice at lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 601g serving): 88.8 kcal · protein 3.9g · carbohydrate 4.1g · fat 6.7g · sodium 852.9mg
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: Adjust the blanching time by about 30 seconds depending on the size of the leaves and thickness of the stems.
Tips: If too much water remains, the seasoning can become watery, so squeeze the leaves firmly once by hand.
Tips: Doenjang varies in saltiness by brand, so add it gradually rather than using too much at first.
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Ingredients (1 serving)
- Butterbur leaves — 80 g
- Doenjang — 2 tsp
- Perilla oil — 1 tsp
- Garlic — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Water — 500 ml