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Bellflower Root Salad - Toraji Namul


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  • 1 cup dried bellflower roots (dried toraji)
  • 1 tablespoon salt
  • 1/4 teaspoon Korean red pepper powder
  • 1/2 teaspoon Korean red pepper paste (kochujang)
  • 1 teaspoon honey
  • 1 teaspoon vinegar
  • 1 teaspoon toasted sesame seeds


Servings 6


Step 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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