Korean Bellflower Root & Beef Stir-fry
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Deodeok sogogi gochujang bokkeum uses a gochujang sauce in two stages: most seasons thin beef before searing, and the remainder coats lightly pounded deodeok in the final stir-fry.
Read more
One hundred eighty grams deodeok is peeled, halved lengthwise, and tapped gently with a rolling pin before being cut into 5 cm lengths. Some thickness is left so the root does not break while it is tossed. The sauce combines 1.5 tablespoons gochujang, 1 teaspoon gochugaru, and 1 tablespoon each soy sauce, minced garlic, and oligosaccharide syrup. One hundred eighty grams thin beef is dried, mixed with two-thirds of that sauce, and left for 10 minutes. A pan is preheated over medium before 1 tablespoon cooking oil and 30 g diagonally sliced green onion cook for 30 seconds. The heat is raised to high, and the beef is separated with chopsticks as it cooks for 2 minutes 30 seconds to 3 minutes. When its red color has faded and the edges are brown, the deodeok and remaining sauce are added. A brisk final 2 to 3 minutes reduces the moisture and leaves a glossy coating on both the root and beef. Dividing the sauce prevents the beef from sitting in the full amount while ensuring the deodeok receives seasoning directly in the pan.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Peel 180 g bellflower root, halve each piece lengthwise, and pound lightly with a rolling pin before cutting into 5 cm lengths.
Keep the pieces slightly thick, because overly thin root breaks apart quickly during stir-frying.
- 2Season
Mix 1.5 tablespoons gochujang, 1 teaspoon gochugaru, and 1 tablespoon each soy sauce, minced garlic, and oligosaccharide syrup.
Stir until the sauce is thick but smooth, with no dense paste pockets left.
- 3Season
Pat 180 g thinly sliced beef with a paper towel so it browns instead of steaming, then toss it with two-thirds of the sauce.
Marinate for just 10 minutes so the soy sauce does not make the beef overly salty.
- 4Control
Preheat a pan over medium heat, add 1 tablespoon cooking oil and 30 g diagonally sliced green onion, and stir-fry for about 30 seconds. When the onion smells fragrant, raise the heat to high before adding the beef.
- 5Control
Add the marinated beef and separate the slices with chopsticks as they cook over high heat for 2 1/2 to 3 minutes.
It is ready for the root when the red color fades and the edges look browned.
- 6Finish
Add the bellflower root and the remaining sauce, then stir-fry briskly for 2 to 3 minutes.
Turn off the heat when the moisture has reduced and the glossy sauce clings to the beef and root, then plate immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pounded deodeok root and bulgogi-cut beef simmered in a bold, spicy gochujang sauce.
- Finish cue
- Turn off the heat when the moisture has reduced and the glossy sauce clings to the beef and root, then plate immediately.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Bellflower Root Pork Stew
bellflower root, green onion
Korean Beef Mushroom Stew
beef (thinly sliced), green onion
Korean Seasoned Green Seaweed
green onion