Grilled Bellflower Root recipe - ingredients, nutrition and when to eat it
Bellflower root is coated in a sweet and spicy gochujang seasoning and grilled to balance its pleasantly bitter flavor.
Bellflower root is coated in a sweet and spicy gochujang seasoning and grilled to balance its pleasantly bitter flavor. It goes well with rice at lunch or dinner and is especially nice when you want to wake up your appetite.
Vegetables · 25 minutes to cook
Nutrition (per 74g serving): 259 kcal · protein 5.6g · carbohydrate 36.5g · fat 11g · sodium 853.2mg
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 too bitter, soak it in salt water for 5 minutes, rinse it, and squeeze out the moisture.
Tips: The seasoning can stick to the pan easily, so keep the heat at medium-low and add 1 tablespoon of water if needed.
Tips: Bellflower root can become tough if cooked too long, so turn off the heat while it still has a slight crunch.
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Ingredients (1 serving)
- Dried Bellflower Root — 30 g
- Gochujang — 1 Tbsp
- Soy Sauce — 1 tsp
- Sugar — 1 tsp
- Sesame Oil — 1 tsp
- Minced Garlic — 1 tsp
- Cooking Oil — 1 tsp
- Sesame Seeds — 1 tsp