Stir-Fried Bellflower Root with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This side dish is made with bellflower root prepared to reduce its bitterness, then stir-fried with ground perilla seeds.
This side dish is made with bellflower root prepared to reduce its bitterness, then stir-fried with ground perilla seeds. Its mellow, nutty flavor goes well with warm rice.
Side dishes · 20 minutes to cook
Nutrition (per 148.1g serving): 164.2 kcal · protein 3.8g · carbohydrate 16.6g · fat 9.8g · sodium 272.3mg
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 is thick and tough, blanch it in boiling water for 2 minutes before stir-frying, then drain it for a softer texture.
Tips: After adding the ground perilla seeds, stir-fry briefly over low heat so they don't stick to the bottom of the pan.
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Ingredients (1 serving)
- Balloon flower root — 100 g
- Perilla seed powder — 1 Tbsp
- Cooking oil — 1 tsp
- Minced garlic — 0.5 tsp
- Salt — 0.2 tsp
- Water — 2 Tbsp
- Sesame oil — 0.5 tsp