Butterbur Leaf Rice Wraps recipe - ingredients, nutrition and when to eat it
Butterbur Leaf Rice Wraps are a spring Korean dish made by wrapping rice and soybean paste sauce in lightly blanched butterbur leaves and eating them one bite…
Butterbur Leaf Rice Wraps are a spring Korean dish made by wrapping rice and soybean paste sauce in lightly blanched butterbur leaves and eating them one bite at a time. The pleasantly bitter leaves balance the savory, nutty sauce, making this a hearty way to enjoy seasonal greens for lunch or dinner.
Vegetables · 30 minutes to cook
Nutrition (per 495g serving): 467.9 kcal · protein 18.1g · carbohydrate 76.1g · fat 9.5g · sodium 1008.4mg
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: After blanching the butterbur leaves, rinse them in cold water and squeeze them well to mellow their bitterness.
Tips: The saltiness of soybean paste varies by brand. Don’t add it all at once; taste and adjust as you go.
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Ingredients (1 serving)
- Butterbur leaves — 8 sheet
- Rice (white rice) — 1 bowl
- Doenjang — 1 Tbsp
- Tofu — 40 g
- Onion — 25 g
- Korean zucchini — 25 g
- Dried anchovies — 1 Tbsp
- Water — 80 ml
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp