Savory Meowi Namul Muchim (Seasoned Coltsfoot Greens)
A spring side dish of tender young butterbur shoots blanched briefly and tossed in a savory doenjang seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A side dish made by briefly blanching charmingly bitter spring butterbur shoots and tossing them lightly in a savory doenjang seasoning. The doenjang gently wraps around the characteristic bitterness, making it perfect for waking up your spring appetite.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Young butterbur shoots (meowisun)200 g
- Coarse sea salt1 tbsp
Seasoning
- Doenjang (Korean soybean paste)1 1/21 tbsp
- Minced green onion2 tbsp
- Minced garlic1/2 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- For young butterbur shoots, just trim off the dirty bottom ends and remove any spoiled leaves or stems. Soak them in water briefly so soil and sand loosen easily, then wash several times.
- Instead of green plum syrup, corn syrup, oligosaccharide syrup, or sugar works well too.
Steps
Prepare the ingredients
These are short, tender young butterbur shoots.
Clean the butterbur shoots
For young butterbur shoots, just trim off the dirty bottom ends and remove any spoiled leaves or stems.
Soak them in water briefly so soil and sand loosen easily, then wash several times.
Blanch the butterbur shoots
Add 1 tbsp coarse sea salt to rolling boiling water...
Add the butterbur shoots.
Submerge the butterbur shoots fully in the water and blanch for under 30 seconds.
Since they are tender young butterbur shoots, you do not need to blanch them long; just wilt them slightly.
Rinse in cold water and drain. If strong bitterness remains, you can soak them in water before removing them.
Squeeze out the remaining moisture with your hands.
Make the doenjang seasoning
Mix together 1 1/2 tbsp doenjang, 2 tbsp minced green onion, 1/2 tbsp minced garlic, 1 tbsp green plum syrup, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds.
Instead of green plum syrup, corn syrup, oligosaccharide syrup, or sugar works well too.
Toss the greens
Add the blanched butterbur shoots and toss gently with your hands.
Taste, and if it is bland, adjust by adding doenjang or soy sauce. Grind half of the toasted sesame seeds and add toasted sesame oil to boost the nutty flavor.
Finished
I tossed it quickly with a very simple doenjang seasoning.
The savory doenjang seasoning neutralizes the bitter taste of the butterbur shoots while stimulating your appetite.
The tender, chewable texture of the thick, short stems and the aroma of the leaves soaked in moist doenjang fragrance are truly wonderful.
Though it is a spring green, young butterbur shoots feel like medicinal herbs and cannot be seen except at this time of year, so please hurry and give them a try.
Ppunwife's tips
- Since they are tender young butterbur shoots, you do not need to blanch them long; just wilt them slightly.
- If strong bitterness remains, you can soak them in water before removing them.
- Taste, and if it is bland, adjust by adding doenjang or soy sauce. Grind half of the toasted sesame seeds and add toasted sesame oil to boost the nutty flavor.
FAQ
Do I need to peel young butterbur shoots to clean them?
Tender young butterbur shoots that have just sprouted in spring do not need peeling; simply trim the dirty bottom ends and spoiled leaves, then blanch directly.
What should I do if the bitterness of the butterbur shoots is too strong?
After rinsing in cold water, soaking them in water for a while before lifting and squeezing out the moisture will help reduce the strong bitterness.
Can I use another sweetener if I do not have green plum syrup for the seasoning?
Instead of green plum syrup, you can use corn syrup, oligosaccharide syrup, or sugar.
How long should young butterbur shoots be blanched in boiling water?
Since they are tender, it is best to blanch them quickly within 30 seconds, just enough to wilt them.
