Korean Grilled Bellflower Root
Bellflower root is shredded lengthwise, soaked in salted water, and blanched for one minute to draw out its characteristic bitterness without eliminating it entirely. A ten-minute soak in a sauce of gochujang, gochugaru, soy sauce, oligosaccharide syrup, garlic, and sesame oil seasons the root before it hits a medium-heat pan for three to four minutes per side. The result has a crisp, crunchy bite - distinct from any other vegetable - with a red-glazed surface that carries moderate heat. Open-flame grilling adds a smoky dimension that pairs well with the spicy coating, and sesame seeds provide a finishing touch.
Adjust Servings
Instructions
- 1
Shred the bellflower root, soak in salted water for 10 minutes, then rinse and squeeze out moisture.
- 2
Blanch the root in boiling water for 1 minute to reduce bitterness, then cool in cold water.
- 3
Mix gochujang, gochugaru, soy sauce, garlic, sesame oil, and syrup in a bowl.
- 4
Coat the root with the marinade and let it sit for 10 minutes.
- 5
Grill on a preheated pan or grill over medium heat for 3-4 minutes per side.
- 6
Finish with sesame seeds and serve hot.
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