Butterbur Leaf Namul (Seasoned Butterbur Greens) recipe - ingredients, nutrition and when to eat it
Tender spring butterbur leaves are lightly blanched and tossed in a savory doenjang dressing.
Tender spring butterbur leaves are lightly blanched and tossed in a savory doenjang dressing. Their slightly bitter flavor gives way to the rich taste of doenjang, making them a lovely side dish with rice when you want a fresh change for lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 145.5g serving): 97.9 kcal · protein 5.2g · carbohydrate 5.7g · fat 6.7g · sodium 517.8mg
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: If the butterbur leaves taste too bitter, soak them in cold water for about 5 minutes after blanching, then squeeze out the excess water.
Tips: Start mixing gently from the stem side so the seasoning coats the spaces between the leaves.
Tips: Doenjang varies in saltiness, so start with a small amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Butterbur leaves — 120 g
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Minced garlic — 1 tsp
- Scallions — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp