Fried Tofu and Burdock Japchae-style Stir-fry

Photo: Korea Ministry of Food and Drug Safety

Fried Tofu and Burdock Japchae-style Stir-fry

Name: Fried Tofu and Burdock Japchae-style Stir-fry
Cuisine: South Korea
Ingredients: 20 g Burdock root; 6 g Fried tofu (yubu); 10 g Onion; 10 g Carrot; 5 g Olive oil; 6 g Oligosaccharide syrup; 5 g Soy sauce; 0.5 g Sugar; 0.5 g Sesame seeds; 1 g Sesame oil

유부 우엉 잡채

Side dish

Side dishesCourse

41kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Fried Tofu and Burdock Japchae-style Stir-fry

Not spicyVeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Burdock root우엉
20 g
Fried tofu (yubu)유부
6 g
Onion양파
10 g
Carrot당근
10 g
Olive oil올리브유
5 g
Oligosaccharide syrup올리고당
6 g
Soy sauce간장
5 g
Sugar설탕
0.5 g
Sesame seeds참깨
0.5 g
Sesame oil참기름
1 g

Nutrition per serving

41kcal

3.02gCarbs

1.13gProtein

2.68gFat

128.73mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the burdock root thoroughly and cut into thin strips.
Cut the onion and carrot into thin strips.
Add the soy sauce and the other seasonings and braise the julienned burdock root.
When step 3 has reduced by about 80 percent, add the julienned onion and carrot.
When nearly fully reduced, add the julienned fried tofu.
Sprinkle with sesame seeds to finish.

💡 TipThe fiber-rich burdock root helps flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.