Bellflower Roots With Chili Vinaigrette

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. . ED.

By Kim Yong-ja

``Doraji " (bellflower root) has a faint scent of herbal medicine and a bitter taste. When it is combined with sweet and hot spices, it creates a unique tingling flavor. Raw and cooked bellflower roots have totally different flavors. I definitely prefer them raw.

INGREDIENTS (serves 4)
• 2 oz/57g (a handful) DRIED DORAJI, soaked in water
• 1 tablespoon SALT
• 2 teaspoons RICE VINEGAR

SAUCE
• 2 teaspoons SESAME OIL
• 1/2 teaspoon SESAME SEEDS
• 2 teaspoons GOCHUGARU (fine chili powder)
• 1 small GARLIC CLOVE, crushed fine
• 1/2 teaspoon SUGAR

1 Soak doraji in water until soft, then drain the water. Cut the wider ends in two and shred fine with your fingers.
2 Sprinkle with salt and vinegar and let it sit for 3-4 hours. Rinse under cold running water. Squeeze out excess water by pressing them in your hands.
3 Mix doraji with the sauce.