Steamed Butterbur Rolls with Savory Fish Sauce
Steamed Butterbur Rolls with Savory Fish Sauce
How to Make Delicious Steamed Butterbur Rolls
Enjoy the fragrant and slightly bitter taste of butterbur! After carefully blanching and preparing fresh butterbur, serve it with flavorful galchi (hairtail fish) fermented sauce or myulchi (anchovy) fermented sauce for a special dish that stimulates your appetite. Wrap the butterbur with warm, freshly cooked rice or dip the butterbur stems into the sauce for a meal that truly captures the essence of spring. This recipe is a perfect rice accompaniment that will elevate your dining experience.
Ingredients- 4 bundles of butterbur
- 1 Tbsp coarse salt
- 400g hairtail fish fermented sauce (Galchi Sokjeot)
Cooking Instructions
Step 1
Prepare 4 bundles of fresh butterbur. Butterbur, harvested in spring, is fragrant and rich in nutrients, making it a must-try seasonal ingredient.
Step 2
First, thoroughly wash the butterbur to remove any dirt or debris from between the leaves and stems. Then, in a pot of boiling water with 1 Tbsp of coarse salt, blanch the butterbur for about 2 minutes. Adding salt helps to maintain the vibrant green color of the butterbur and reduces any potential fishy smell.
Step 3
Immediately after blanching, quickly rinse the butterbur under cold running water to cool it down. This step is crucial for preserving its fresh, vibrant green hue, making it look more appealing.
Step 4
After rinsing in cold water, soak the butterbur in cold water for about 10 minutes. This soaking process helps to remove any lingering bitterness and achieve a tender texture. The slightly astringent and bitter notes of the butterbur will naturally leach out during this time.
Step 5
Gently squeeze out the excess water from the soaked butterbur. Then, trim off the tough lower stems by peeling them away with a knife. Neatly arrange the leaves in preparation for the next step.
Step 6
Rinse the prepared butterbur once more in cold water and soak it again. This further helps to soften any remaining bitterness. You can adjust the soaking time based on your preference for bitterness; if you enjoy a more pronounced bitter taste, reduce the soaking time or skip this step.
Step 7
Just before serving, squeeze out the water from the butterbur very well and arrange it attractively on a plate. Serve the hairtail fish fermented sauce separately in a small dish, or prepare anchovy fermented sauce if preferred. Enjoy a special meal filled with the aromas of spring by making wraps with the butterbur leaves and warm rice, or by dipping the butterbur stems into the savory fermented sauce. It’s a delightful way to savor the season’s bounty.
