Korean Vinegared Bellflower Root Pickle
Deodeok chojeolim is a Korean vinegar pickle of bellflower root, prepared by peeling, splitting, and gently pounding the roots flat, then soaking them in a cooled brine of vinegar, water, sugar, and salt. A brief ten-minute salting before rinsing draws out the root's inherent bitterness while leaving its earthy, aromatic fragrance intact. The brine must be fully cooled before pouring to preserve the root's distinctive chewy, almost springy texture. After one day of refrigeration the pickle is dressed with a light toss of gochugaru and sesame oil just before serving, adding a spicy warmth and nutty finish. Served chilled, this side dish offers a rare combination of tangy acidity and deep root-vegetable aroma.
Adjust Servings
Instructions
- 1
Peel bellflower roots, split lengthwise, and gently flatten.
- 2
Lightly salt for 10 minutes, then rinse.
- 3
Boil vinegar, water, sugar, and salt to make pickling liquid.
- 4
Cool and pour over roots, then refrigerate for 1 day.
- 5
Before serving, lightly toss with chili flakes and sesame oil.
- 6
Serve chilled as a side dish.
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