Stir-Fried Pork and Bellflower Root recipe - ingredients, nutrition and when to eat it
Pork and bellflower root are stir-fried in a gochujang sauce to make this flavorful side dish.
Pork and bellflower root are stir-fried in a gochujang sauce to make this flavorful side dish. The chewy pork and crisp, pleasantly bitter root pair well with the sweet and spicy sauce, making it a great match for rice. Serve it alongside a satisfying lunch or dinner.
Side dishes · 20 minutes to cook
Nutrition (per 278.3g serving): 345.7 kcal · protein 24.5g · carbohydrate 25.7g · fat 16g · sodium 1100.7mg
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: Soak the bellflower root briefly, then drain it well to keep it from releasing too much water as it cooks.
Tips: If its bitter aroma is too strong, rub it with salt and rinse it once more.
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Ingredients (1 serving)
- Pork shoulder — 100 g
- Bellflower root — 70 g
- Onion — 0.3 pc
- Scallion — 0.3 stalk
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Minced garlic — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp