1
Make a slit in the bellflower root, peel it while rotating, julienne it, and cut it into 6cm lengths.
Bellflower Root Salad (Doraji-saengchae)
This is a recipe for Doraji-saengchae, a standard item for the Korean Cuisine Technician certification. It involves preparing bitter bellflower roots, rubbing them thoroughly in salt water to remove the bitterness, and tossing them in a sweet and sour sauce colored with red chili powder.
KoreanSide Dish
📝 6 steps
What You'll Need
Bellflower rootAppropriate amount
SaltAppropriate amount
Red chili powder1 tsp
Sugar1 tsp
Vinegar1 tsp
Instructions
2
Add salt and rub thoroughly to remove the bitterness from the bellflower root.
3
Rinse the bellflower root in water, then wrap it in a kitchen towel to completely remove moisture.
4
Add red chili powder to a bowl to give the bellflower root a nice color.
5
Make the sauce by mixing 1 tsp of sugar, 1 tsp of vinegar, and salt.
6
Add the sauce to the colored bellflower root and toss to finish.