Bellflower Roots is a Korean side-dish that I like. Bellflower roots might not be familiar to you. It is thought to be good for colds and coughing in Korea. You can make a soup, salad, or side-dish with it. This is also good for BiBimBap.
1 Bunch (100 gm), soaked, rinsed (Also called Doraji)
1⁄3 Medium, chop (Diagonal pieces)
1⁄2 Medium, sliced (Optional)
Red pepper powder
2 1⁄2 Tablespoon
Chopped green onions
1. Soak 1 handful of bell flower roots in water overnight. If you use fresh bell flower roots, you still have to soak it in water for a couple of hours. Rinse well several times in water to get rid of all the impurities in the roots.
2. Take a bowl and combine the bell flower roots, cucumber and the rest of the ingredients (except the sesame oil). Mix them all together.
3. Lastly add the sesame oil and mix gently.
4. Serve as an ingredient in side dish, salad or in soup with other Korean side dishes.
Bell flower roots have a slight bitter taste. In order to reduce the bitterness in the taste it is important to soak them in water and wash them several times before cooking.
This dish is a great way to introduce nutritious bellflower roots to the foreign palette. Bellflower roots` fragrance and taste are unique and unmatched by any other root. They are rich in vitamins and minerals and often used as herbs in alternative medicine, used to cure ulcers and coughs, as well as to relieve pain and reduce inflammation. The roots look a lot like ginseng in shape, and they have a similar earthiness about them. They are very bitter, which explains why the recipe loads it down with red pepper.