All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Fuki to gyuniku no Kankoku-fu nimono / braised Japanese butterbur and beef, Korean style

A small amount garlic and sesame seeds in the beef marinade add a Korean touch to this common pairing of fuki Japanese butterbur and beef. Serrano pepper becomes quite mild after simmering, so use more if you prefer something spicy. Adapted from "Bejikorian [Veggie-Korean]" by Jeon Kyonghwa.

1/2 of recipe:
141 calories; 12.2 g protein; 6.7 g fat; 5.9 g carbohydrate; 4.7 g net carbs; 196 mg sodium (with 50% reduced-sodium soy sauce & shoyukoji made with 50% reduced-sodium soy sauce, 354 mg with regular soy sauce and shoyukoji made with regular soy sauce); 35 mg cholesterol; 1.2 g fiber


80-120 g fuki Japanese butterbur (prep boiled; 120 g in photo)
100 g beef (stir-fry cut; 104g in photo)
1 serrano pepper
1/2 tsp sesame oil
80-100 cc water

For beef marinade (see Notes if not using shoyukoji soy sauce rice malt)
1/2 tbsp shoyukoji soy sauce rice malt
1 tsp soy sauce
1/4 tsp rice vinegar
1 tsp sake
1 tsp mirin
1 very small clove garlic (1/4 tsp grated garlic)
1/2 tsp toasted white sesame seeds


Cut fuki into 3-4 cm.
Seed and thinly slice serrano pepper.
Grate garlic (use 1/4 tsp only).


In a bowl, mix all seasonings.

(Pinch toasted sesame seeds between fingers and twist to grind slightly as you add them to the bowl.)

Mix well. 
Cut beef into smaller pieces as necessary, add to marinade, and mix well.


In a pot, heat sesame oil, and saute fuki on medium heat for 1-2 minutes.
Transfer to a plate or bowl.


In the same pot, saute beef.


When beef color changes, put back fuki.

Pour water to just cover ingredients, and bring to boil,

Cover, and simmer for a few minutes on low heat.


Add serrano pepper, mix, and simmer until liquid is almost gone.

Ready to serve.

  • Since pepper loses its bright color when left with hot ingredients for some time (as shown in top photo), if you are making this ahead of time keep some fresh slices until the very end and add when heating the dish before serving. Bright color is always nice to see in the final dish.
  • If shoyukoji is not at hand, use 1 tbsp soy sauce instead of the combination of 1/2 tbsp shoyukoji and 1 tsp soy sauce. Also increase the amount of sake and mirin to 1 & 1/2 tsp each (1 tbsp total with both). In this case, nutrition figures per 1/2 recipe are: 142 calories; 12.2 g protein; 6.6 g fat; 5.3 g carbohydrate; 4.2 g net carbs; 266 mg sodium (with 50% reduced-sodium soy sauce, 494mg with regular soy sauce); 35 mg cholesterol; 1.1 g fiber.
(Last updated: May 21, 2014)

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