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» Korean Food: Bellflower Roots Side-dish (도라지 무침)

Korean Food: Bellflower Roots Side-dish (도라지 무침) Recipe Video

Bellflower Roots is a Korean side-dish that I like. Bellflower roots might not be familiar to you. It is thought to be good for colds and coughing in Korea. You can make a soup, salad, or side-dish with it. This is also good for BiBimBap.

Summary

Difficulty LevelEasyHealth IndexAverage

CuisineKoreanCourseSide Dish

TasteSavourMethodTossed

VegetarianVeganInterest GroupEasy

Ingredients

	Bellflower roots/Fresh bellflower roots - 1 1/2 cups	1 Bunch (100 gm), soaked, rinsed (Also called Doraji)
	Cucumber	1⁄3 Medium, chop (Diagonal pieces)
	Onion	1⁄2 Medium, sliced (Optional)
	Red pepper powder	2 1⁄2 Tablespoon
	Sugar	3 Tablespoon
	Vinegar	3 Tablespoon
	Minced garlic	1⁄2 Tablespoon
	Chopped green onions	1⁄2 Tablespoon
	Salt	3⁄4 Teaspoon
	Sesame oil	1 Teaspoon
	Sesame seeds	1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 564 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1615.1 mg67.3%

Total Carbohydrates 98 g32.7%

Dietary Fiber 18.4 g73.4%

Sugars 50.8 g

Protein 12 g23.9%

Vitamin A 38.6% Vitamin C 75.9%

Calcium 14.6% Iron 10.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Soak 1 handful of bell flower roots in water overnight. If you use fresh bell flower roots, you still have to soak it in water for a couple of hours. Rinse well several times in water to get rid of all the impurities in the roots.

MAKING
2. Take a bowl and combine the bell flower roots, cucumber and the rest of the ingredients (except the sesame oil). Mix them all together.
3. Lastly add the sesame oil and mix gently.

SERVING
4. Serve as an ingredient in side dish, salad or in soup with other Korean side dishes.

NOTE
Bell flower roots have a slight bitter taste. In order to reduce the bitterness in the taste it is important to soak them in water and wash them several times before cooking.

Editors Review

This dish is a great way to introduce nutritious bellflower roots to the foreign palette. Bellflower roots` fragrance and taste are unique and unmatched by any other root. They are rich in vitamins and minerals and often used as herbs in alternative medicine, used to cure ulcers and coughs, as well as to relieve pain and reduce inflammation. The roots look a lot like ginseng in shape, and they have a similar earthiness about them. They are very bitter, which explains why the recipe loads it down with red pepper.