Cold Butterbur Perilla Seed Namul

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the butterbur stalks, blanch them, and peel.
2. Soak the blanched butterbur stalks in cold water for 1 to 2 hours to remove the bitterness.
3. Add the seasonings and toss the butterbur stalks.
4. Heat perilla oil in a pan and stir-fry the seasoned butterbur stalks.
5. Add half a cup of water and simmer thoroughly until a little liquid remains.
6. Let the finished butterbur namul cool and keep it chilled in the refrigerator before eating.