Korean Stir-fried Balloon Flower Root
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Balloon flower root has a sharp, bitter edge, so the torn strands are rubbed hard with salt and rinsed twice before they meet the pan.
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The sauce is gochujang sweetened with oligosaccharide syrup and sharpened with chili flakes, cooked only until it clings to each strand in a thin, glossy layer. Brief cooking keeps a firm bite in the root.
Ingredients
Instructions
- 1
Shred 220 g balloon flower root into thin 5 cm strips, sprinkle 1 tsp salt, and rub vigorously for one minute, then set aside for 10 minutes until the strips feel slightly limp.
- 2
Rinse the salted strips twice under cold running water, pressing and agitating gently each time to flush out bitterness, then squeeze firmly with both hands until no more liquid drips.
- 3
Combine 1 tbsp gochujang, 1 tsp chili flakes, 1 tsp soy sauce, 1 tbsp oligosaccharide syrup, and half a tsp minced garlic in a small bowl and stir until the sauce is smooth and uniform.
- 4
Heat 1 tbsp cooking oil in a pan over medium heat, add 15 g green onion, and stir-fry for about 30 seconds until the onion turns fragrant and the edges soften slightly.
- 5
Add the prepared doraji to the pan and stir-fry over medium heat for 2 minutes until the strips are slightly translucent at the edges, then pour in all of the sauce at once.
- 6
Stir-fry for 3 more minutes over medium heat until the sauce coats every strip, then raise the heat to high and toss for 30 seconds to evaporate excess moisture and create a glossy, clingy glaze.
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