Toraji Namul (Bellflower Root Salad) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup dried toraji (bellflower roots) |
1 tablespoon salt |
1/4 teaspoon korean red pepper powder |
1/2 teaspoon kochujang (korean red pepper paste) |
1 teaspoon honey |
1 teaspoon vinegar |
1 teaspoon toasted sesame seeds |
Directions:
1. In a bowl, soak the roots in water overnight, rinse, and squeeze dry. Tear the roots into long, thin strips, using a paring knife. Rub 1 tablespoon salt into the roots using your hands to remove the bitterness of the roots. Rinse with water and squeeze out excess water. In a bowl, combine the roots with the remaining ingredients. Mix well.
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