Gochujang-Seasoned Burdock Root recipe - ingredients, nutrition and when to eat it
Gochujang-seasoned burdock root is a side dish made by tossing boiled burdock root with a gochujang and vinegar dressing.
Gochujang-seasoned burdock root is a side dish made by tossing boiled burdock root with a gochujang and vinegar dressing. Its crunchy texture pairs well with a tangy, spicy flavor, making it a tasty side for rice.
Side dishes · 20 minutes to cook
Nutrition (per 143g serving): 178.2 kcal · protein 4.3g · carbohydrate 26g · fat 6.8g · sodium 452.5mg
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: Avoid boiling the burdock root for too long so it stays crunchy.
Tips: If you want more tang, add vinegar a little at a time until it tastes right.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Burdock root — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp