Ingredients
1 cup dried toraji (bellflower roots)
1 tablespoon salt
1/4 teaspoon Korean red pepper powder
1/2 teaspoon kochujang (Korean red pepper paste)
1 teaspoon honey
1 teaspoon vinegar
1 teaspoon toasted sesame seeds

Directions
In a bowl, soak the roots in water overnight, rinse, and squeeze dry.
Tear the roots into long, thin strips, using a paring knife. Rub 1 tablespoon salt into the roots
using your hands to remove the bitterness of the roots. Rinse with water and squeeze out excess
water. In a bowl, combine the roots with the remaining ingredients. Mix well.