Tender and Sweet & Sour Seasoned Bellflower Root (Doraji)
The Ultimate Side Dish to Stimulate Your Appetite! Moist Palace-Style Seasoned Bellflower Root Recipe
Introducing a delicious seasoned bellflower root dish that reduces its usual pungent bitterness and enhances its sweet, sour, and moist texture, making it enjoyable for everyone. This elegant side dish is perfect for any special occasion.
Main Ingredients- 700g prepared bellflower root (Doraji)
- 1 Cheongyang chili pepper (optional)
- 2 Tbsp coarse sea salt (for removing bitterness and seasoning)
Marinating Ingredients- 1/2 cup white sugar (or raw sugar, approx. 100g)
- 1/2 cup vinegar (approx. 100ml)
- 1/2 cup white sugar (or raw sugar, approx. 100g)
- 1/2 cup vinegar (approx. 100ml)
Cooking Instructions
Step 1
This is the first step to remove the bitterness from the bellflower root. Add 2 tablespoons of coarse sea salt to the prepared bellflower root. Wearing rubber gloves, vigorously rub the roots by hand for about 3-5 minutes. This helps to soften the fibers and effectively removes the pungent taste. Rinse the salted bellflower root thoroughly under running water, then soak it in plenty of water for about 30 minutes to completely eliminate any remaining bitterness.
Step 2
While the bellflower root is soaking to remove bitterness, it’s time for the initial marination. Add 1/2 cup of raw sugar (or white sugar), 1/2 cup of vinegar, and 1 tablespoon of coarse sea salt to the rinsed and drained bellflower root. Mix these ingredients thoroughly with the bellflower root and let it marinate for about 1 hour. This process will make the bellflower root tender and moist.
Step 3
Now, let’s make the delicious palace-style seasoning sauce. In a bowl, combine 2 tablespoons of minced garlic, 4 tablespoons of minced scallions, 6 tablespoons of gochugaru, 6 tablespoons of gochujang, 1 tablespoon of soup soy sauce, 4 tablespoons of maesil extract, 6 tablespoons of rice syrup, and 8 tablespoons of vinegar. Whisk these ingredients with a whisk or spoon until smooth and well combined, ensuring there are no lumps. Let the sauce sit for a while to allow the flavors to meld and mature. This rested sauce will blend exceptionally well with the bellflower root for a deeper flavor.
Step 4
Squeeze out the excess liquid from the marinated bellflower root by hand and place it into a mixing bowl. Be careful not to squeeze too hard, as this can make the bellflower root dry and tough; a moderate squeeze is best.
Step 5
Prepare the Cheongyang chili pepper for a touch of spice. Remove the seeds, mince it finely, and add it to the bowl with the bellflower root. You can omit the chili pepper, but adding it helps cut through richness and adds a pleasant kick, making the dish even more delicious.
Step 6
Pour the matured palace seasoning sauce over the bellflower root. Gently toss and mix with your hands until the sauce is evenly distributed and coats every strand of bellflower root. It’s important to mix gently to avoid breaking the bellflower root into pieces.
Step 7
Taste the seasoned bellflower root. It should be wonderfully sweet, sour, and moist! If the seasoning needs adjustment, add a little more soup soy sauce, vinegar, or sugar to suit your preference.
Step 8
Finally, add 1 tablespoon of sesame oil and 2 tablespoons of toasted sesame seeds for extra aroma and flavor. Gently mix once more. The nutty fragrance will enhance the dish, resulting in a perfectly seasoned and appealing bellflower root side dish. Crushing the sesame seeds slightly before adding them will release more of their nutty aroma.
