Seasoned Butterbur Leaves (Meowi-ip Muchim)
This namul (Korean seasoned vegetable) side dish features butterbur leaves (meowi-ip), known for their appealing bitter taste, blanched until tender and then seasoned.
📝 Editor's Notes
Stir-fried butterbur stems (Meowi-julgi Bokkeum) are a fragrant and savory side dish that invigorates appetites in spring.
The unique bitter yet subtle aroma of butterbur stems is embraced by the nutty flavor of perilla powder (deulkkae-garu), making it an irresistible accompaniment to rice.
The cooking process is not complicated, so even beginner cooks can easily try it.
The combination of perilla powder and Korean anchovy fish sauce (myeolchi-aekjeot) truly brings out the authentic Korean taste, making it a healthy side dish for the whole family to enjoy.
Be sure to try making it in spring when fresh butterbur stems are in season.
It is especially recommended for those who prefer aromatic vegetable side dishes.
🛒 Ingredient Tips
Choose butterbur stems (meowi-julgi) that are not too thick, are tender, and have a light green color.
Avoid those with wilted or yellowing leaves.
The peak season is usually between April and May, so purchasing fresh butterbur during this time will yield the most delicious Stir-fried Butterbur Stems.
Red chili peppers are used to add color and a mild spicy kick; it's best to choose ones that are not too large and have a glossy appearance.
For perilla powder (deulkkae-garu), using one made from domestically grown whole perilla seeds will result in a nuttier and richer flavor.
Old perilla powder can develop an off-putting rancid smell, so make sure to use fresh powder.
🔄 Substitution Guide
If butterbur stems (meowi-julgi) are hard to find or if you prefer a different texture, you can substitute them with other wild greens like Chwinamul (Aster scaber) or Gosari (Bracken Fern).
Chwinamul offers a similar fragrance to butterbur but is less bitter, while Gosari has a chewier texture.
However, the boiling time and peeling method may vary for each type of namul, so prepare them according to their specific characteristics.
Using green chili peppers instead of red chili peppers can give a cleaner spicy taste, and the color will be green.
If you grind roasted sesame seeds instead of perilla powder, you can achieve a nutty flavor, but it may lack the unique deep aroma and thick consistency of perilla.
If you have allergies, look for alternative ingredients that do not contain nuts.
🥘 Ingredients
👨🍳 Cooking Points
The most important point in this recipe is preparing the butterbur stems (meowi-julgi).
You need to properly peel the stems to enjoy a tender rather than tough texture.
After boiling them in salted water, rinse them thoroughly in cold water to cool them down, then grasp the end of the stem and pull firmly to easily remove the skin.
The second point is pre-seasoning the butterbur stems with Korean anchovy fish sauce (myeolchi-aekjeot).
Marinating them for about 10 minutes beforehand allows the stems to absorb enough seasoning, creating a deeper flavor.
Finally, when adding perilla powder (deulkkae-garu) dissolved in water, it's best to gently stir-fry over medium-low heat until the liquid reduces, rather than stir-frying for too long over high heat, which can cause the perilla powder to clump or burn.
👨🍳 Directions
Blanch the butterbur leaves (meowi-ip) in boiling water, then rinse them several times in cold water.
Squeeze out excess water from the blanched butterbur leaves and cut them into bite-sized pieces.
Add 2 tbsp of Korean anchovy fish sauce (myeolchi-aekjeot), a drizzle of sesame oil (chamgireum), and toasted sesame seeds (kkaesogeum) to taste. Mix gently by hand until well combined.
Transfer to a serving dish and serve.
📦 Storage & Reuse
The finished Stir-fried Butterbur Stems (Meowi-julgi Bokkeum) can be stored fresh in an airtight container in the refrigerator for about 3-4 days.
Freezing is not recommended as the texture may become soggy or the taste may change upon thawing.
To reheat, microwave for about 1 minute or lightly stir-fry over low heat.
Leftover Stir-fried Butterbur Stems can be mixed with warm rice or used as an ingredient for gimbap (seaweed rice rolls) for a special treat.
The remaining leaf parts after preparing the stems can be made into tempura or used in other seasoned vegetable dishes (namul muchim), allowing you to enjoy the entire plant without waste.
🥢 Who This Is For
Stir-fried Butterbur Stems (Meowi-julgi Bokkeum) make an excellent meal when served with warm rice, surpassing any other side dish.
It especially complements light grilled fish or meat dishes, balancing the flavors and creating a richer dining experience.
It's a great dish for the whole family to enjoy when appetites are low in spring, or when desiring a healthy and light meal.
It is also very suitable as a seasonal vegetable side dish for parents or elders.
🔥 Nutrition Info
Stir-fried Butterbur Stems (Meowi-julgi Bokkeum) are estimated to be around 150-200 kcal per serving.
You can expect approximately 5-8g of protein, 10-15g of fat, and 8-12g of carbohydrates.
Butterbur is rich in vitamins A and C, calcium, and potassium, which can help boost immunity and bone health.
Perilla powder (deulkkae-garu), in particular, is rich in omega-3 fatty acids, beneficial for cardiovascular health, and high in dietary fiber, contributing to gut health.
Korean anchovy fish sauce (myeolchi-aekjeot) provides minerals but also contains sodium, so it's best to minimize additional salt seasoning.
Overall, it is a healthy side dish rich in dietary fiber and minerals.
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