Spicy & Sweet Bellflower Root Stir-fry with Gochujang
Delicious Bellflower Root Stir-fry with Gochujang, Perfect for Large Batches
This is a recipe for bellflower root stir-fried with gochujang, offering a simple yet clean flavor that’s perfect as a special side dish when you’re not feeling particularly hungry. Making a generous batch to store is highly recommended for easy side dish options. The slightly bitter bellflower root and the sweet and spicy gochujang sauce create a fantastic harmony.
Main Ingredients
- 9 roots of bellflower root (about 500g)
Seasoning Ingredients
- 3 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (whole or ground)
- 3 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (whole or ground)
Cooking Instructions
Step 1
First, peel the bellflower roots thoroughly and rinse them under running water. Then, slice the bellflower roots thinly and flatly into bite-sized pieces, about 0.5cm thick. This will help the sauce penetrate well and make them easier to eat.
Step 2
Heat a pan over medium heat and add 3 tablespoons of nutty perilla oil and 1/2 tablespoon of minced garlic. Once the garlic becomes fragrant, proceed to the next step.
Step 3
Add the sliced bellflower roots to the pan. Keep the heat on low and slowly stir-fry until the bellflower roots soften and wilt. This step helps to mellow out the slight bitterness of the bellflower root.
Step 4
Tip: Stir-frying the bellflower root on high heat can cause the minced garlic to burn easily. Therefore, it’s best to cook it slowly over a gentle, low heat to prevent the garlic from scorching and to ensure the bellflower root cooks tenderly. Be patient during this cooking process.
Step 5
Once the bellflower roots are sufficiently stir-fried and tender, turn off the heat temporarily. Add 1 tablespoon of gochujang for a clean, savory flavor. It’s good practice to let the gochujang sit with the bellflower root for a moment before stir-frying again, rather than mixing immediately.
Step 6
Turn the heat back on low. Gently toss and stir-fry the bellflower roots to ensure the gochujang sauce coats them evenly. Make sure the entire surface of the bellflower root is well-coated with the spicy paste.
Step 7
Transfer the stir-fried bellflower root to a large bowl. Prepare 1 tablespoon of sesame oil for the final aromatic touch and 1 tablespoon of toasted sesame seeds (whole or ground) for a nutty finish.
Step 8
Finally, add the sesame oil and sesame seeds to the gochujang-coated bellflower root and toss gently once more to combine everything evenly. Once the sesame oil and seeds are well incorporated, your delicious bellflower root stir-fry with gochujang is ready! You can enjoy it immediately, or let it cool and store it in an airtight container as a side dish.
