Grilled Bellflower Root with Perilla Oil recipe - ingredients, nutrition and when to eat it
Bellflower root is grilled until golden in perilla oil, then coated with a gochujang sauce.
Bellflower root is grilled until golden in perilla oil, then coated with a gochujang sauce. Its pleasantly bitter flavor pairs with the nutty, spicy seasoning, making it a great side dish with rice. It’s especially nice alongside fall and winter meals.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 162g serving): 221.9 kcal · protein 3.1g · carbohydrate 19.6g · fat 14.9g · sodium 352.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the bellflower root is thick, gently pound it with the back of a knife so the sauce coats it evenly and it softens all the way through.
Tips: The sauce can burn easily, so turn the heat down and flip the roots often once it’s brushed on.
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Ingredients (1 serving)
- Bellflower root — 120 g
- Perilla oil — 1 Tbsp
- Gochujang — 1 tsp
- Soy sauce — 0.5 tsp
- Garlic — 1 clove
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp