1
Cut the bellflower root into bite-sized pieces using a knife.
Seasoned Bellflower Root
A delicious recipe for seasoned bellflower root that removes the bitterness and is tossed in a spicy, sour, and sweet sauce.
KoreanSide Dish
⏱️ 10 min total📝 8 steps
What You'll Need
Bellflower root300g
Green onion1 stalk
Coarse salt2 tbsp
Fine salt1/2 tbsp
Vinegar4 tbsp
Starch syrup2 tbsp
Red chili powder3 tbsp
Gochujang2 tbsp
Soup soy sauce1 tbsp
Minced garlic1 tbsp
Grain syrup2 tbsp
Sesame oil1 tbsp
Whole sesame seeds1 tbsp
Sesame salt1 tbsp
Instructions
2
Add coarse salt to the prepared bellflower root and rub it to remove the bitterness and astringency.
3
Rinse the bellflower root about 3 times with water to wash off the salt.
4
Finely chop the green onion.
5
In the cleanly washed bellflower root, add 1/2 tbsp fine salt, 3 tbsp vinegar, and 2 tbsp starch syrup, and mix evenly.
6
Let the bellflower root marinate in the seasoning for 10 minutes.
⏱️ 10m 0s7
Place the marinated bellflower root in a bowl and squeeze out the water tightly.
8
Add 3 tbsp red chili powder, 2 tbsp gochujang, 1 tbsp minced garlic, 1 tbsp soup soy sauce, 1 tbsp vinegar, 2 tbsp grain syrup, 1 tbsp sesame oil, 1 tbsp whole sesame seeds, and sesame salt to the squeezed bellflower root and toss evenly.