Korean Grilled Bellflower Root

Split any thick bellflower roots, then shred 300 g lengthwise into firm strips.

Soak them in salted water for 10 minutes, rinse well, and press gently so the roots are damp but not dripping.

Bring a pot of water to a full boil, add the bellflower root, and blanch for only 1 minute.

Move it straight into cold water to reduce bitterness while keeping the strips crisp and springy.

Squeeze the cooled roots firmly by hand until surface moisture is mostly gone.

If water still pools in the bowl, leave the strips in a strainer briefly so the seasoning will stay thick.

In a bowl, mix 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, and oligosaccharide syrup.

Stir in 1 teaspoon each minced garlic and sesame oil until the sauce looks glossy and even.

Add the roots to the sauce and massage gently so every strip is coated without clumps.

Let them sit for 10 minutes, turning once, until the red seasoning clings evenly to the surface.

Heat a pan or open-flame grill over medium heat and spread the roots in one layer.

Grill for 3 to 4 minutes per side, until the coating tightens slightly and the edges char, then finish with sesame seeds.