Korean Bellflower Root & Beef Stir-fry
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Deodeok root and thin bulgogi beef share one sweet-spicy gochujang sauce, but not at the same moment.
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Two thirds of it marinates the beef for just 10 minutes, short enough that the meat does not turn too salty, and the rest goes straight onto the deodeok later in the pan. The root is pounded lightly to loosen its fibers, yet left thick enough to hold together when tossed.
Ingredients
Instructions
- 1
Peel 180 g deodeok 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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Add the deodeok 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.
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