Grilled Bellflower Root with Spicy Sauce recipe - ingredients, nutrition and when to eat it
Bellflower root coated in gochujang sauce and grilled to balance its naturally bitter flavor.
Bellflower root coated in gochujang sauce and grilled to balance its naturally bitter flavor. It pairs well with rice and is especially nice for lunch or dinner when you want a spicy side dish to perk up your appetite.
Grilled & stir-fried · 25 minutes to cook
Nutrition (per 168g serving): 228.6 kcal · protein 5.2g · carbohydrate 35g · fat 8.5g · sodium 778.8mg
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: If the bellflower root tastes very bitter, soak it, then leave it for another 5 minutes in lightly salted water before rinsing.
Tips: The sauce can stick to the pan easily, so keep the heat at medium-low and add the water all at once to cook it gently.
Tips: Let it rest for about 5 minutes after grilling so the sauce can soak in better.
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Ingredients (1 serving)
- Dried balloon flower root — 30 g
- Water — 100 ml
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp