Monday, February 4, 2013


Spicy bellflower root side dish

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste (gochujang)
3 Tablespoons of hot pepper flakes
1-1.5 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrupn (optional)
1-1.5 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
1 Tablespoon of sesame oil


Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are soft.

Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.

Add the dried bellflower roots to the paste and mix it all together by hand.

Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

Source: adapted from

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