Refreshing & Tangy Bellflower Root Salad (Doraji Muchim) – Absolutely No Bitterness!
A Sweet, Sour, and Slightly Bitter Bellflower Root Salad! My Special Recipe Guarantees No Lingering Bitterness.
I find that the key to a delicious bellflower root (doraji) dish truly lies in how effectively you remove its unique bitter taste. I remember when I first learned to cook from books, the instruction was to rub it with salt. I scrubbed so vigorously that the doraji became limp and shredded, and I couldn’t even remove the bitterness properly – I just ended up with soggy roots! Haha. When you have a dull appetite, why not try this refreshing, sweet, and sour doraji salad? I’ll teach you a foolproof method to remove that lingering bitterness, so trust me and follow along! ^^
Main Ingredients
- 400g Bellflower Root (Doraji)
- 2 Cucumbers
- A small amount of Carrot
- 1/2 Scallion
Seasoning
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Corn syrup or Sugar
- 1/2 Tbsp Minced Garlic
For Removing Bitterness
- 1/2 cup Vinegar
- 5 Tbsp Sugar
- 4 Tbsp Salt
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Corn syrup or Sugar
- 1/2 Tbsp Minced Garlic
For Removing Bitterness
- 1/2 cup Vinegar
- 5 Tbsp Sugar
- 4 Tbsp Salt
Cooking Instructions
Step 1
To remove the bitterness from the bellflower roots, place them in a bowl and add 3 tablespoons of salt. Gently knead the roots for about 5 minutes until a foam appears. Treat them delicately; over-kneading can make them mushy. Once foamy, rinse thoroughly under cold running water to wash away all the saltiness. It’s crucial to rinse until no salty taste remains. After rinsing, add 1 tablespoon of salt and 5 tablespoons of sugar to the doraji and mix well. Then, pour in 1/2 cup of vinegar and let it pickle for about 30 minutes. This process effectively removes the bitterness and astringency.
Step 2
First, cut the cucumbers in half lengthwise. Then, slice them diagonally at an angle to create pieces about 0.5 cm thick. Slicing them slightly thicker prevents them from becoming too soft. Sprinkle a little salt on the sliced cucumbers and let them sit for about 10 minutes to draw out moisture.
Step 3
Slice the carrot into 1 cm thick rounds. Then, lay the rounds flat and cut them into chunky pieces, about 2 mm thick. Cutting them not too thinly helps maintain a pleasant texture in the salad.
Step 4
Drain the pickled bellflower roots lightly in a sieve; do not rinse them with water. This is a secret to allowing the seasoning to adhere well. Squeeze out the moisture from the cucumbers by hand and add them along with the carrots to the bellflower roots.
Step 5
Now, it’s time for seasoning. First, add 4 tablespoons of gochugaru (Korean chili flakes) and gently mix everything together (jo-mol jo-mol) until the bellflower roots and vegetables are evenly coated with a beautiful color. This step helps the chili flakes penetrate the vegetables, giving them an appetizing hue.
Step 6
After coloring with gochugaru, add 1 tablespoon of gochujang (Korean chili paste) and 1 tablespoon of corn syrup or sugar. Mix well to combine. Ensure there are no clumps and the seasoning is evenly distributed.
Step 7
Add 1/2 tablespoon of minced garlic for sweetness and savory depth. Mix thoroughly with the seasoning and vegetables. Ensure the garlic aroma blends well with the bellflower roots.
Step 8
Finally, add the finely chopped scallions and mix again until all the ingredients are well combined. The fresh aroma of the scallions will enhance the overall flavor of the salad.
Step 9
This is the final step. Add a generous amount of toasted sesame seeds and gently mix with your hands (jo-mol jo-mol) to finish. This will create a glossy and delicious bellflower root salad. The nutty flavor of the sesame seeds makes it even more delightful.
Step 10
For an extra glossy finish, consider using corn syrup. It gives the salad a beautiful sheen. Also, if you use sugar, the salad might release water after a while. Therefore, adjust the amount of corn syrup or sugar according to your preference to control the glossiness. Enjoy your delicious bellflower root salad!
