Stir-Fried Bellflower Root recipe - ingredients, nutrition and when to eat it
Soaked bellflower root is stir-fried with perilla oil and soy sauce for a mild, home-style side dish.
Soaked bellflower root is stir-fried with perilla oil and soy sauce for a mild, home-style side dish. Its nutty aroma lingers after the gentle bitterness, making it a good accompaniment to rice or a familiar holiday meal.
Vegetables · 20 minutes to cook
Nutrition (per 75g serving): 156.8 kcal · protein 4g · carbohydrate 25.4g · fat 5.2g · sodium 406.7mg
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: After soaking the bellflower root, tear the thicker pieces lengthwise so the sauce absorbs better.
Tips: If the bitterness is strong, soak the blanched bellflower root in cold water for about 10 minutes before stir-frying.
Tips: Keep the heat at medium-low, as prolonged cooking over high heat can make it tough.
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Ingredients (1 serving)
- Dried bellflower root — 30 g
- Perilla oil — 1 tsp
- Soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 0.3 tsp
- Water — 2 Tbsp