Bellflower Root Side Dish
This Bellflower Root Side Dish is delicious and healthy! It is spicy due to using gochugaru and gochujang, and it has a super and satisfying CRUNCH to it! Try one of the most popular Korean side dishes!
Ingredients
- 8 oz bellflower I used frozen bellflower which I defrosted in my refrigerator overnight
- 1 ts salt
- 5 cloves garlic minced
- 2 green onions sliced thinly
- 2 tablespoon gochugaru (Korean red pepper powder)
- 2 ts gochujang (Korean red pepper paste)
- 1 ts sugar
- 1 ts roasted sesame seeds
- 1 tablespoon rice vinegar add slightly more if you like it more "saucy"
Instructions
- Defrost the bellflower in your fridge overnight. Remove the bellflower from the package and place in a small colander. Add 1 ts of salt and mix by hand so that salt covers as much of the roots as possible. Leave for 5 minutes.
- Prep your other ingredients (mince garlic and slice the green onions). Combine the minced garlic, green onions, sugar, gochugaru, gochujang, and roasted sesame seeds in a large mixing bowl.
- After 5 minutes, rinse the bellflower well. Use paper towels and squeeze the bellflower firmly to get rid of all excess water.
- Now combine! Add the bellflower to the other ingredients in the mixing bowl. Mix gently by hand until all the ingredients are incorporated. Last but not least, add around 1 tablespoon of the rice vinegar and then mix again to combine. If you would like this dish to be a bit "saucier," add additional rice vinegar a little at a time.
Notes
This Bellflower Root Side Dish is ready to eat! Enjoy with rice, or as one of the namul with bibimbap!
Tried this recipe?Let us know how it was!
