Recipe courtesy of Hyungshin Song

Toraji Namul (Bellflower Root Salad)

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


  1. 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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