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Korean Food: Bellflower Roots Side-dish (도라지 무침) Recipe Video
|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|
|Minced garlic||1⁄2 Tablespoon|
|Chopped green onions||1⁄2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Sesame seeds||1 Teaspoon|
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
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.
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.
4. Serve as an ingredient in side dish, salad or in soup with other Korean side dishes.
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.