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Bellflower Root Side Dish

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!
Prep Time 5 mins
Cook Time 1 min
Resting time with salt 5 mins
Total Time 11 mins
Course banchan, Side Dish
Cuisine Korean
Servings 4 people


  • 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 tbsp gochugaru (Korean red pepper powder)
  • 2 ts gochujang (Korean red pepper paste)
  • 1 ts sugar
  • 1 ts roasted sesame seeds
  • 1 tbsp rice vinegar add 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.
    salted bellflower root in a colander
  • 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.
    scallions, red pepper powder, red pepper paste, sesame seeds, sugar, garlic in a glass bowl
  • After 5 minutes, rinse the bellflower well. Use paper towels and squeeze the bellflower firmly to get rid of all excess water.
    bellflower root
  • 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 tbsp 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.
    Bellflower Root Side Dish


This Bellflower Root Side Dish is ready to eat!  Enjoy with rice, or as one of the namul with bibimbap!  
Keyword bellflower, doraji, platycodon