Seasoned Bellflower Root recipe - ingredients, nutrition and when to eat it
Bellflower root is tossed with a sweet-and-spicy vinegar gochujang sauce to balance its gently bitter flavor.
Bellflower root is tossed with a sweet-and-spicy vinegar gochujang sauce to balance its gently bitter flavor. It pairs well with rice and is a good choice for lunch or dinner when you want a fresh-tasting side dish.
Vegetables · 25 minutes to cook
Nutrition (per 93.5g serving): 252.8 kcal · protein 5.1g · carbohydrate 38.5g · fat 9.6g · sodium 956.2mg
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: After soaking the bellflower root, tear the thicker pieces into thin strips so the sauce absorbs better.
Tips: Leave a little of its bitterness rather than removing it completely to preserve its characteristic aroma.
Tips: Add the sauce gradually, checking the moisture of the bellflower root as you mix.
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Ingredients (1 serving)
- Dried bellflower root — 20 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Korean plum syrup — 1 Tbsp
- Minced garlic — 0.5 Tbsp
- Korean red pepper flakes — 0.5 Tbsp
- Sesame oil — 0.5 Tbsp
- Sesame seeds — 0.5 Tbsp
- Salt — 0.3 tsp