Spicy and Sweet Seasoned Balloon Flower Root and Dried Pollock Strips
How to Make Delicious Seasoned Balloon Flower Root and Dried Pollock Strips, Great for Cold Weather and Respiratory Health
A popular dish on rural tables during winter, known for its benefits to the respiratory system! This recipe features ‘Seasoned Balloon Flower Root and Dried Pollock Strips,’ where the slightly bitter balloon flower root and tender dried pollock come together harmoniously in a spicy and sweet sauce. Enjoy this special side dish that’s both delicious and healthy, perfect for boosting your well-being during the winter months.
Main Ingredients- 300g peeled balloon flower root
- 70g dried pollock ()}{
- 5 stalks scallions
- 1/2 onion
- 2 Korean chili peppers (cheongyang peppers)
Spicy & Sweet Seasoning Sauce- 2 Tbsp homemade gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 2 Tbsp oligo당 (oligosaccharide syrup)
- 4 Tbsp vinegar
- Pinch of salt (adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp homemade gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 2 Tbsp oligo당 (oligosaccharide syrup)
- 4 Tbsp vinegar
- Pinch of salt (adjust to taste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, it’s crucial to remove the bitterness from the balloon flower root. Place the peeled balloon flower root in a bowl, add 1 Tbsp of coarse sea salt, and rub it vigorously with your hands to wash. This process helps to remove the bitterness and improve the texture. Rinse and drain the water. Lightly rinse the dried pollock, then squeeze out all the excess water thoroughly.
Step 2
Now, let’s make the delicious seasoning sauce! In a bowl, combine 2 Tbsp of homemade gochujang, 2 Tbsp of gochugaru, 2 Tbsp of maesilcheong, 2 Tbsp of oligo당, 4 Tbsp of vinegar, and 1 Tbsp of minced garlic. Mix well. The key to this sauce is its sweet and tangy balance! Feel free to adjust the vinegar or syrup to suit your taste preference.
Step 3
Add the prepared balloon flower root and the squeezed dried pollock to the seasoning sauce. Gently mix and toss them together with your hands, ensuring the sauce coats everything evenly. Be tender to allow the ingredients to absorb the flavors well.
Step 4
It’s time to add the vegetables. Add the thinly julienned onion. The onion’s crispness and natural sweetness will add another layer of flavor to the dish.
Step 5
Now, add the thinly sliced Korean chili peppers for a touch of heat. If you enjoy spiciness, feel free to add more, or omit them if you prefer a milder dish, especially when serving to children.
Step 6
Finally, add the chopped scallions and gently toss everything together. Be careful not to overmix, as this can make the ingredients mushy. Mix gently until well combined.
Step 7
It’s ready! Sprinkle sesame seeds generously on top for a finishing touch and a more appealing look. Taste the dish and adjust the seasoning if necessary – add a little salt if it’s too bland, or a touch more oligo당 if you desire more sweetness. This seasoned balloon flower root and dried pollock dish is a perfect side for rice or a great accompaniment to drinks. Enjoy!
