Toraji Namul (Bellflower Root Salad) Recipe Courtesy Hyungshin Song 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 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.		Recipe Summary Difficulty: Easy Yield: about 1 1/2 cups User Rating:

Episode#: CL9442
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