1
Cut off the head of the bellflower root, cut into 6cm lengths, make a slit, and peel the skin horizontally.
Doraji Saengchae (Bellflower Root Salad)
A recipe for Doraji Saengchae, made by trimming and julienning bellflower roots into 0.3cm strips, salting them, and tossing them in a sweet and sour gochujang dressing.
KoreanSide Dish
⏱️ 10 min total📝 9 steps
What You'll Need
Bellflower root (Doraji)Appropriate amount
Salt0.5 tsp to 1 tsp
Sugar1 tbsp
Vinegar1 tbsp
Minced green onionA little
Minced garlicA little
Whole sesame seedsA little
Red chili powder0.5 tbsp
Gochujang (Korean chili paste)1 tbsp
Instructions
2
If the bellflower root is split or thick, trim it accordingly and remove any remaining skin.
3
Slice the bellflower root into flat pieces first, then julienne them into 0.3cm strips.
4
Add 0.5 to 1 tsp of salt to the julienned bellflower root, add a little water, and rub vigorously to remove the bitterness.
5
Let the bellflower root sit in the salt for at least 10 minutes.
⏱️ 10m 0s6
In a bowl, mix 1 tbsp sugar, 1 tbsp vinegar, minced green onion, minced garlic, finely ground red chili powder, and gochujang (sifted for smoothness) to make the sauce.
7
Rinse the salted bellflower root in water, wrap it in a cotton cloth, and squeeze out the moisture.
8
Add the sauce little by little to the squeezed bellflower root to adjust the color and toss gently with your fingertips.
9
Serve the Doraji Saengchae neatly on a plate.