Empty My Fridge
Dorajimuchim (Spicy bellflower root: 도라지무침)
Ingredients
- Dried bellflower roots3 oz
- Chili pepper · paste¼ cups
- Chili flake · flakes3 tbsp
- Soy sauce1 tbsp
- Corn syrup2 tbsp
- Sugar1 tbsp
- Salt½ tsp
- Apple cider vinegar3 tbsp
- Scallion · chopped2 stalks
- Garlic · minced2
- Sesame seed1 tsp
- Sesame oil2 tsp
Instructions
- Soak the dried bellflower roots in cold water overnight (8 to 12 hours) until soft.
- Drain, then scrub the roots with about 1 tablespoon of coarse salt to remove the bitterness. Rinse and drain again.
- In a mixing bowl, combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion and sesame oil.
- Add the roots to the seasoning and mix everything together by hand.
- Sprinkle with sesame seeds and transfer to a serving plate. Serve with rice; leftovers keep in the fridge for 3 to 4 weeks.
Summarized from Maangchi's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.