Bellflower and Pork Stir-fry: A Special Recipe for the Whole Family
Even Kids Will Love Bellflowers! A Unique Bellflower Pork Stir-fry with Subtle Aroma and Chewy Texture
This is a special recipe for Bellflower and Pork Stir-fry, inspired by Chef Lee Bo-eun’s technique featured on EBS’s ‘The Best Cooking Secrets’. This dish goes beyond a simple stir-fry, with the fragrant bellflowers adding a delightful flavor reminiscent of seasoned deodeok (Korean root vegetable), creating a truly special meal. I was delighted to find that even children who usually don’t eat bellflowers enjoyed this dish when stir-fried with onions. It’s a wonderful way to incorporate beneficial bellflowers, known for soothing coughs and phlegm, into your diet easily. Make this delicious pork stir-fry, perfect for special occasions or as a family side dish!
Main Ingredients- 200g soaked dried bellflower root (or fresh bellflower root)
- 1 tsp sesame oil
- 1 tsp soy sauce
Main Ingredients- 400g thinly sliced pork shoulder (for bulgogi)
Additional Ingredients- 1 small onion
- 3 stalks scallions or green onions
Sauce- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum extract)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 400g thinly sliced pork shoulder (for bulgogi)
Additional Ingredients- 1 small onion
- 3 stalks scallions or green onions
Sauce- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum extract)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum extract)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
If using dried bellflower root, soak it thoroughly in cold or warm water. Using warm water will speed up the soaking process. If you wish to remove the slightly bitter taste of bellflowers, soaking them in rice bran water for a while is also a good method. (If using fresh bellflower root, wash it clean and cut it into appropriate sizes.)
Step 2
Pork shoulder is a good choice as it has less fat and more lean meat, allowing it to absorb marinade well while maintaining a clean taste. Prepare thinly sliced pork shoulder meant for bulgogi and cut it into bite-sized pieces (about 1.5 inches / 3-4 cm). Choosing shoulder over fattier cuts like neck allows for a less greasy dish.
Step 3
The soaked bellflower root, 200g, should be about the amount that fits comfortably in one hand. Cut the bellflower root into bite-sized pieces (about 1.5 inches / 3-4 cm). If they are too long, they can be cumbersome when stir-frying.
Step 4
Season the cut bellflower root with 1 tsp of sesame oil and 1 tsp of soy sauce, and gently mix by hand. This pre-seasoning helps the bellflowers absorb flavor, contributing to the overall taste balance of the dish.
Step 5
In a bowl, combine all the sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp cooking wine, 3 Tbsp gochujang, 3 Tbsp maesilcheong, 1 Tbsp gochugaru, and 1 Tbsp minced garlic. Mix the sauce well in advance. (If you prefer less spicy, you can adjust the amount of gochugaru or omit it.)
Step 6
Add the sliced pork shoulder to the bowl with the mixed sauce ingredients and mix well by gently squeezing and combining. Once the pork is evenly coated with the sauce, add the pre-seasoned bellflower root and mix everything together again. Cover the marinated pork and bellflower with plastic wrap and let it rest in the refrigerator for about 30 minutes to allow the flavors to meld deeply.
Step 7
Slice the onion thickly or cut it into large pieces. Cut the scallions or green onions into 1.5-2 inch (4-5 cm) lengths and set them aside separately. (Using more vegetables than the original recipe adds flavor and texture to the dish, and helps balance the overall seasoning so it’s not too salty.) Add the vegetables just before stir-frying with the pork.
Step 8
Heat a pan over medium-high heat. Add the marinated and rested pork and bellflower to the pan and begin to stir-fry over high heat. Stir continuously to prevent the pork from sticking to the bottom of the pan.
Step 9
As the pork cooks, if it seems to be cooking too quickly or the sauce is starting to burn before the pork is fully cooked, add a very small amount of water (about 2-3 tablespoons). The water will evaporate, and the remaining sauce will reduce, preventing the pork from burning and helping it cook through evenly.
Step 10
Once the pork is fully cooked, add the thickly sliced onions and green onions that were set aside. Stir-fry everything together over high heat for about 1-2 minutes, just until the vegetables become tender and slightly wilted.
Step 11
When the green onions and onions are nicely wilted and all the ingredients are well combined, turn off the heat.
Step 12
Serve the finished Bellflower and Pork Stir-fry attractively in a bowl. Enjoy your delicious meal with warm rice, and stay healthy always!
