Delectable Bellflower Root Salad (Doraji Muchim) Recipe
Delectable Bellflower Root Salad (Doraji Muchim) Recipe
A Refreshing Mix of Tangy and Slightly Bitter :: Bellflower Root Salad (Doraji Muchim)
A staple side dish often found during Korean holidays, this bellflower root salad will awaken your appetite. Instead of a harsh sourness, it uses a healthy, well-balanced gochujang-based dressing that stimulates the palate. The subtle bitterness of the bellflower root combined with the tangy dressing makes for a truly delightful culinary experience.
Main Ingredients- Bellflower root (Doraji) 150g
- Cucumber 1/4 (medium size)
- Onion 1/4
- Scallions 2 stalks
Flavorful Seasoning- Red chili powder (Gochugaru) 2.5 Tbsp
- Red chili paste (Gochujang) 2 Tbsp
- Brown rice vinegar 3.5 Tbsp
- Apple cider vinegar 1.5 Tbsp
- Plum extract (Maesil-cheong) 2 Tbsp
- Lemon juice 1 Tbsp (for added freshness)
- Minced garlic 0.5 Tbsp
- Sugar 3 Tbsp
- Flaky salt 1/3 Tbsp (to balance flavor and reduce bitterness)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp (for nutty aroma)
- Red chili powder (Gochugaru) 2.5 Tbsp
- Red chili paste (Gochujang) 2 Tbsp
- Brown rice vinegar 3.5 Tbsp
- Apple cider vinegar 1.5 Tbsp
- Plum extract (Maesil-cheong) 2 Tbsp
- Lemon juice 1 Tbsp (for added freshness)
- Minced garlic 0.5 Tbsp
- Sugar 3 Tbsp
- Flaky salt 1/3 Tbsp (to balance flavor and reduce bitterness)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp (for nutty aroma)
Cooking Instructions
Step 1
First, let’s prepare the flavorful seasoning and let it rest. In a wide bowl, combine 2.5 Tbsp gochugaru, 2 Tbsp gochujang, 3.5 Tbsp brown rice vinegar, 1.5 Tbsp apple cider vinegar, 2 Tbsp plum extract, 1 Tbsp lemon juice, 0.5 Tbsp minced garlic, 3 Tbsp sugar, and 1/3 Tbsp flaky salt. Stir well until the sugar is dissolved. Finally, add 1 Tbsp sesame oil and 1 Tbsp toasted sesame seeds, mix lightly, and let it sit at room temperature for 30 minutes. This resting period allows the flavors to meld beautifully, creating a rich and deep seasoning.
Step 2
Now, let’s get the vegetables ready. Thoroughly peel the bellflower root to remove any bitterness. Place the peeled bellflower root on a cutting board and gently pound it with the back of a knife or a meat tenderizer until it becomes softer. This step significantly improves the texture. Tear the softened bellflower root into bite-sized pieces. Thinly slice the onion after peeling it. Wash the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon. Removing the seeds prevents excess moisture, keeping the salad crisp. Slice the deseeded cucumber diagonally into about 0.5 cm thick pieces.
Step 3
Trim and wash the scallions. Cut them into 3 cm lengths. Adding scallions will enhance the dish with both a beautiful color and a refreshing aroma.
Step 4
Combine all the prepared ingredients in a large bowl. Add the torn bellflower root, diagonally sliced cucumber, thinly sliced onion, and 3 cm cut scallions. Pour all of the prepared and rested seasoning over the ingredients. Gently mix everything together with your hands. It’s important to toss them gently so that the seasoning coats all the ingredients evenly. Be careful not to mix too vigorously, as this can break down the vegetables.
Step 5
Transfer the beautifully mixed bellflower root salad to a serving dish. Your delicious and refreshing Doraji Muchim is ready to be enjoyed! This salad is perfect as a side dish for everyday meals or as a festive addition to holiday tables.
