Pickled Butterbur Stems recipe - ingredients, nutrition and when to eat it
Butterbur stems are pickled in soy sauce and vinegar to highlight their pleasantly bitter flavor and tangy aroma.
Butterbur stems are pickled in soy sauce and vinegar to highlight their pleasantly bitter flavor and tangy aroma. Served in small portions with rice, they make a refreshing spring banchan for home meals or lunchboxes.
Vegetables · 35 minutes to cook
Nutrition (per 186g serving): 56.9 kcal · protein 3.4g · carbohydrate 11.9g · fat 0.1g · sodium 1202mg
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: Peel the outer skin of the butterbur stems after blanching for easier preparation.
Tips: If they taste too bitter, soak the blanched stems in cold water for 20–30 minutes before using them.
Tips: Cool the pickling liquid completely before refrigerating so the stems stay crisp.
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Ingredients (1 serving)
- Butterbur stems — 100 g
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 2 tsp
- Water — 3 Tbsp
- Garlic — 1 pc