Seasoned Grilled Whole Balloon Flower Root
Side Dish·Grilling·1 serving (approx. 50g)
I changed the pear to reduce the saltiness of the red pepper paste seasoning.
Calories
84kcal
Carbs
12g
Protein
2.2g
Fat
3.1g
Sodium
263.9mg
Ingredients
Main
Others
Whole Balloon Flower Root 80g, Korean Pear 5g, Chopped Garlic 3g, Chives 15g, Whole Sesame 3g, Gochujang (Red Chili Paste) 10g, Soy Sauce 7.5g, Sesame Oil 15g, Salt(쓴맛 제거용) 5g
Finding these ingredients in the US
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
- Korean PearKorean pears are at Asian markets and many supermarkets in fall. For marinades, a Bosc pear with a little sugar works.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsKorean Pear
- Contains natural sugars (8.3g) — provides quick energy for daily activities
- Contains dietary fiber (1.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the whole balloon flower root and peel.
🔍Soak the whole balloon flower root in salt water to draw out the bitterness, then drain.
🔍Halve the whole balloon flower root and pound with a rolling pin to make thin and flat.
🔍Make the seasoning sauce with grated Korean pear, chopped garlic, gochujang, soy sauce, and sesame oil.
🔍Grill the balloon flower root in a pan to cook, then brush with the seasoning sauce and grill again over low heat.
🔍Sprinkle with chives and whole sesame to finish.