Toraji Namul (Bellflower Root Salad)

Yield:
about 1 1/2 cups
Level:
Easy
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.


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