Bellflower Root Salad (Doraji Saengchae)

Name: Bellflower Root Salad (Doraji Saengchae)
Cuisine: Korean
Ingredients: Bellflower root (doraji) appropriate amount; Green onion appropriate amount; Garlic appropriate amount; Gochujang 1 tsp; Red chili powder 1/3 tsp; Vinegar 2 tsp; Sugar 2 tsp; Salt 1/6 tsp; Sesame seeds a small amount; Water appropriate amount

Making Bellflower Root Salad, a practical item for the Korean Food Technician exam.

KoreanSide Dish

📝 8 steps

🍳 Start Cooking

What You'll Need

Bellflower root (doraji)appropriate amount

Green onionappropriate amount

Garlicappropriate amount

Gochujang1 tsp

Red chili powder1/3 tsp

Vinegar2 tsp

Sugar2 tsp

Salt1/6 tsp

Sesame seedsa small amount

Waterappropriate amount

Instructions

Check the condition of the bellflower root, cut off the top, and ensure there is no black core visible inside.

Make a slight slit in the skin of the bellflower root, then rotate and peel it off.

Make a slit in the green onion and garlic, remove the core, and mince finely.

Cut the bellflower root into 6cm lengths, then slice into 0.3cm thick pieces and julienne.

Pour enough water to cover the julienned bellflower root and add 1 tsp of salt to soak.

Make the sauce by mixing the minced green onion, minced garlic, red chili powder, gochujang, vinegar, sugar, crushed sesame seeds, and salt.

Rinse the thoroughly soaked bellflower root in cold water, rubbing it with your hands to remove the saltiness.

Mix the bellflower root gently with the sauce and place on a side dish plate to serve.