1
Cut the bellflower roots in half and peel them.
Seasoned Bellflower Root (Doraji-muchim)
A delicious recipe for seasoned bellflower root that is perfectly flavorful without any bitterness.
KoreanSide Dish
⏱️ 5 min total📝 9 steps
What You'll Need
Bellflower root (Doraji)450g
Salt1 tbsp
Sugar2 tbsp
Vinegar2 tbsp
Water100ml
Chives50g
Garlic1 tbsp
Gochujang (red chili paste)3 tbsp
Red chili powder3 tbsp
Jin-ganjang (soy sauce)2 tbsp
Oligosaccharide2 tbsp
Plum extract1 tbsp
Sesame oil1 tbsp
Whole sesame seeds2 tbsp
Instructions
2
Gently pound the bellflower roots with a mallet.
3
Place the bellflower roots in a bowl and add salt, sugar, vinegar, and water, then knead them together.
4
Let them pickle for 5 minutes until they wilt.
⏱️ 5m 0s5
Cut the chives into appropriate sizes.
6
Rinse the pickled bellflower roots with water and squeeze out the moisture tightly.
7
Add garlic, gochujang, red chili powder, soy sauce, oligosaccharide, plum extract, and sesame oil to the prepared bellflower roots and mix evenly.
8
Add the sliced chives and toss together.
9
Finish by adding whole sesame seeds.