Stir-Fried Burdock and Kimchi recipe - ingredients, nutrition and when to eat it
This side dish is made by stir-frying thinly sliced burdock root with well-fermented kimchi.
This side dish is made by stir-frying thinly sliced burdock root with well-fermented kimchi. The burdock stays crisp, while the kimchi adds a tangy, spicy flavor that goes well with rice. Serve it with a bowl of rice for a simple lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 249g serving): 262.9 kcal · protein 5.5g · carbohydrate 25.5g · fat 16g · sodium 554.7mg
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: Slice the burdock thinly, as thick pieces take longer to cook.
Tips: If the kimchi has a lot of liquid, it may take longer to stir-fry. Squeeze out a little of the liquid before adding it to help the burdock stay crisp.
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Ingredients (1 serving)
- Burdock root — 100 g
- Aged kimchi — 80 g
- Onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Sugar — 0.5 tsp
- Whole sesame seeds — 1 tsp