The traditional preparation method for this vegetable involves pre-treating with ash or baking soda and soaking in water to remove harshness (astringency), which is a technique known as aku-nuki (灰汁抜き?, literally "harshness removal"). The shoot can be chopped and stir fried with miso to make Fuki-miso which is eaten as a relish thinly spread over hot rice at meals. The bulb-like shoots are also picked fresh and fried as tempura. In Korea, it is steamed or boiled and then pressed to remove water. Sesame oil or perilla oil is added in order to make namul.
Like other Petasites species, fuki contains pyrrolizidine alkaloids (PAs) which have been associated with cumulative damage to the liver and tumor formation.
( source : wikipedia )
Season it with the sauce and marinate for at least two weeks, the longer the better~~
Giant butterbur leaves
Sugar, vinegar, Korean soy sauce ; the ratio is l : l : l (use the measuring cup )
1. Wash and drain the green leaves
2. Pour all the sauces in a container and stir well, make sure that the sugar is melt.
3. Add in the leaves, make sure that the sauce is enough to cover the surface of the leaves。.
4. Close the lid.
5. Marinate it for at least two weeks, the longer the better, the taste will be more better.
白糖，醋，韩式酱清 ； 比例是 1 ： 1 ： 1 （ 以量杯为基准）
2. 将所有的叶子倒入一容器内， 须确保白糖已溶解。
3. 加入叶子, 须确保它足以盖过青椒的表面。
5. 醃渍至少 14 天， 越久越入味。