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!
8ozbellflowerI used frozen bellflower which I defrosted in my refrigerator overnight
2green onionssliced thinly
2tablespoongochugaru (Korean red pepper powder)
2tsgochujang (Korean red pepper paste)
1ts roasted sesame seeds
1tablespoonrice vinegaradd slightly more if you like it more "saucy"
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.
This Bellflower Root Side Dish is ready to eat! Enjoy with rice, or as one of the namul with bibimbap!