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Toraji Namul (Bellflower Root Salad)
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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 seedsIn 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.
Other Recipes from this Episode
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