Seasoned Bellflower Root
Seasoned bellflower root features the slightly bitter root rubbed with salt to remove bitterness, then dressed in a spicy-sweet gochujang sauce with a satisfying chewy texture.
Instructions
- 1
Tear bellflower root into thin strips, rub with salt for 10 minutes to remove bitterness.
- 2
Rinse under running water 3-4 times and squeeze out moisture.
- 3
Mix gochujang, sugar, vinegar, minced garlic, and sesame oil to make the sauce.
- 4
Toss the bellflower root with the sauce until evenly coated.
- 5
Sprinkle sesame seeds on top before serving.
Tips
Nutrition (per serving)
Adjust Servings
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