Korean Seasoned Bellflower Root
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
In the five-color namul set for Chuseok and Seollal ancestral tables, bellflower root is the white one.
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The torn root is rubbed hard with salt to draw out its bitterness and rinsed until the cloudy water runs clear, then dressed with gochujang, vinegar, and sugar. Since it is never cooked, it stays crunchy long enough to be made ahead.
Ingredients
Instructions
- 1
Shred 200g bellflower root along the grain into thin, even strips, trimming any unusually tough or thick parts.
If using dried root, soak it in lukewarm water for at least 2 hours before salting.
- 2
Place the strips in a bowl and sprinkle with 1 tablespoon salt.
Rub firmly with your palms for about 10 minutes, until the strips soften slightly and release cloudy liquid that carries away the sharp bitterness.
- 3
Rinse the rubbed strips in cold water 3 to 4 times, checking that the water becomes clear.
If they still taste too salty, rinse once more, then squeeze firmly with both hands to remove excess moisture.
- 4
In a separate bowl, loosen 1 tablespoon gochujang with 1 tablespoon vinegar, then mix in 1 teaspoon sugar and 1 teaspoon minced garlic. Stir until no sugar grains remain, so the seasoning coats evenly.
- 5
Add the squeezed bellflower root to the seasoning and toss by lifting the strips upward.
Avoid pressing hard, which can dull the crunch, and mix only until the red seasoning clings evenly to every strand.
- 6
Drizzle in 1 tablespoon sesame oil, toss lightly once more, and let the dish stand for 5 minutes so the seasoning settles.
Rub 1 teaspoon sesame seeds between your palms, scatter them over, and serve chilled or immediately.
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