Spicy Bellflower Root Salad
Split fresh doraji lengthwise, rub it with salt and rinse it before tossing it in a tangy gochujang dressing.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Fresh doraji (balloon flower root) Peeled and tough base trimmed
- 200 g
Seasonings
- Coarse salt
- 1/3 T
- Gochujang, Korean chile paste
- 1 T + 1/2 T
- Gochugaru, Korean chile flakes
- 1/3 T
- Rice vinegar
- 1 T
- Sugar
- 2/3 T
- Minced garlic
- 1/3 T
- Toasted sesame seeds
- 2/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the fresh bellflower root
Rinse away any soil under running water and peel. Trim off the tough ends, weigh out the doraji 200 g and put it on a clean cutting board.
-
Split the roots lengthwise
Split thick roots lengthwise and pull them into thin strands. Cut into pieces about 5 cm long.
-
Rub the strands with salt
Sprinkle with coarse salt 1/3 T, rub the root strands with your hands and let them sit for about 5 minutes. Rinse when they become more flexible.
-
Rinse in cold water
Rinse two or three times in cold drinking water to remove the salt. Drain in a strainer, then squeeze gently.
-
Mix the tangy gochujang dressing
Mix the gochujang 1 T + 1/2 T, gochugaru 1/3 T, rice vinegar 1 T, sugar 2/3 T and minced garlic 1/3 T.
-
Toss, garnish and serve
Add the bellflower root to the dressing and toss, separating any strands that stick together. Sprinkle with toasted sesame seeds 2/3 T. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
