Butterbur Stem Kimchi recipe - ingredients, nutrition and when to eat it
This seasonal kimchi is made by blanching butterbur stems, tossing them with seasoning, and letting them ferment.
This seasonal kimchi is made by blanching butterbur stems, tossing them with seasoning, and letting them ferment. It’s crisp with butterbur’s distinctive bitter edge, and goes well with rice or meat.
Vegetables · 35 minutes to cook
Tips: Adjust the blanching time to the thickness of the stems; take them out when they bend easily if you press them by hand.
Tips: If the bitterness is too strong for you, soak the blanched stems in cold water for about 10 minutes.
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Ingredients (1 serving)
- Butterbur stems — 150 g
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Garlic — 1 tsp
- Scallions — 0.3 pc
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 tsp