Toraji Namul (Bellflower Root Salad)

Name: Toraji Namul (Bellflower Root Salad)
Yield: about 1 1/2 cups
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

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Level: Easy

Yield: about 1 1/2 cups

Level: Easy

Yield: about 1 1/2 cups

Ingredients

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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 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.