Butterbur Stems with Doenjang recipe - ingredients, nutrition and when to eat it
Blanched butterbur stems are lightly tossed with doenjang and perilla oil in this spring vegetable side.
Blanched butterbur stems are lightly tossed with doenjang and perilla oil in this spring vegetable side. Their pleasantly bitter, earthy flavor goes well with rice, making them a lovely addition to lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 135.3g serving): 83.2 kcal · protein 4.3g · carbohydrate 4.5g · fat 5.8g · sodium 414.6mg
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 stems are thick and tough, blanch them for another 1–2 minutes.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and taste as you go.
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Ingredients (1 serving)
- Butterbur stems — 120 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Perilla oil — 1 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp