Stir-fried balloon flower roots
I don't think bellflower roots are easy because they have a bitter taste. I've failed a few times too.. He hasn't even looked at me since.. I tried it again because I had to put it on the table. It was so good that I inhaled it..Haha I do it often after that.Haha Let's do it together
2 serving
Within 30 minutes
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Ingredients
  • Balloon flower
    100g
  • a thick salt
    2spoon
  • Korean style soy sauce
    1/2spoon
  • Yellowish green
    1/2spoon
  • cooking wine
    3spoon
  • perilla oil
    2/3spoon
  • sesame salt
    little
Cooking Steps
STEP 1/4
Let me taste the bitter taste of balloon flower.
Put in a lot of salt and.. I rub it so that I don't think it's okay.Haha
Then I'll put in some water and leave it for about 10 minutes.
STEP 2/4
Boil half a spoonful of salt in the water.
Blanch bellflower lightly in boiling water for about 10 seconds.
STEP 3/4
Grease the blanched bellflower in a pan and stir-fry quickly.
I put in 3 spoons of cooking wine, a spoon of Yeondoo, and a spoon of soy sauce.
It cooks faster than you think.. Don't stir-fry it for too long.)
You know Yeondoo, right?Lol please use salt for the lack of seasoning.
STEP 4/4
Turn off the heat and add half a spoonful of perilla oil and sesame salt.
Balloon flower is a bittersweet taste.. Don't skip it and do everything. There are one or two children that taste bitter even if they are rubbed with salt.. But you rub it in salt.. Soak it in.. If you parboil it There are no bitter ones^^
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