1
Place the bellflower root in a bowl and add 2 tbsp of sea salt and 2 tbsp of sugar.
Seasoned Bellflower Root (Doraji-muchim)
A recipe for crunchy, sweet and sour seasoned bellflower root, the #1 side dish at deli shops.
KoreanSide Dish
⏱️ 50 min total📝 11 steps
What You'll Need
Bellflower rootappropriate amount
Sea salt2 tbsp
Sugar2 tbsp
Cucumberappropriate amount
Radish greensappropriate amount
Oligosaccharide2 tbsp
Gochujang (red chili paste)6 tbsp
Red chili powderappropriate amount
Vinegarappropriate amount based on 2x concentrated vinegar
Instructions
2
Pour in 500ml of water and soak the bellflower root to remove the bitterness.
⏱️ 30m 0s3
Drain the soaked bellflower root in a colander, rinse, and cut in half into bite-sized pieces.
4
Scoop out the core of the cut bellflower root to remove bitterness and slice it not too thinly.
5
Add 1 tbsp of sea salt when pickling the bellflower root.
6
Add 2 tbsp of oligosaccharide and pickle for 20 minutes.
⏱️ 20m 0s7
Rinse the pickled bellflower root thoroughly and squeeze out the excess moisture.
8
To make the seasoning sauce, mix 6 tbsp of gochujang, red chili powder, 2x concentrated vinegar, and radish greens.
9
Add the bellflower root first to let it absorb the seasoning and adjust the flavor.
10
Add the prepared radish greens and pickled cucumber, and toss everything together.
11
Finish by adding sesame oil.