Seasoned Balloon Flower Root recipe - ingredients, nutrition and when to eat it
This side dish combines the slightly bitter flavor of balloon flower root with the sweet-and-sour taste of gochujang dressing.
This side dish combines the slightly bitter flavor of balloon flower root with the sweet-and-sour taste of gochujang dressing. It goes well with home-style meals served with rice and soup, as well as holiday spreads, and is refreshing when your appetite feels a little dull.
Side dishes · 25 minutes to cook
Nutrition (per 62.5g serving): 160.3 kcal · protein 3.3g · carbohydrate 24.7g · fat 5.9g · sodium 785.8mg
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: Squeeze the balloon flower root thoroughly so the dressing doesn't become watery.
Tips: Toss it gently along the fibers, as kneading it too firmly can make the texture soft.
Tips: Let it sit briefly after mixing so the dressing can soak in, then add sesame oil just before serving for a clearer aroma.
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)
- Dried Balloon Flower Root — 15 g
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 1 Tbsp
- Salt — 1 pinch