Crispy and Aromatic Bellflower Root Salad (Doraji Muchim)
Appetizing Sweet and Sour Bellflower Root Salad
Enjoy this refreshing sweet and sour bellflower root salad (Doraji Muchim), known for its benefits to immunity and the respiratory system. The fragrant bellflower root offers a delightful crisp texture, making it a perfect side dish to stimulate your appetite. This gourmet dish is a wonderful addition to any meal, especially when entertaining guests or aiming for a healthy spread.
Main Ingredients- 300g peeled bellflower root (doraji)
- 1/2 medium onion
- 1 stalk green onion
- 1 red chili pepper
- 1/4 carrot
- 1 Tbsp coarse sea salt (for removing bitterness)
Seasoning Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp vinegar
- 1/2 Tbsp corn syrup (oligosaccharide)
- Pinch of salt (to adjust seasoning)
- 1/2 Tbsp sugar
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp vinegar
- 1/2 Tbsp corn syrup (oligosaccharide)
- Pinch of salt (to adjust seasoning)
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Rinse the peeled bellflower root (doraji) thoroughly 2-3 times under running water. Cut it into bite-sized pieces, about 5-7 cm long. To remove any bitterness or astringency, place the cut doraji in a bowl, add 1 Tbsp of coarse sea salt, and rub them together vigorously with your hands. Let it sit for about 10 minutes to draw out the bitterness. Then, lightly squeeze out the excess moisture without rinsing.
Step 2
Place the doraji, from which the bitterness has been removed, on a sieve to drain the water. Gently squeeze out as much moisture as possible with your hands. This step helps the seasoning to penetrate well and makes the salad crispier.
Step 3
Prepare the seasoning sauce, which is key to a delicious doraji muchim. In a bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp plum extract, 1/2 Tbsp corn syrup, and 1/2 Tbsp sugar. Mix everything thoroughly until well combined. (Sesame seeds can be added at the end or omitted.)
Step 4
Prepare the additional ingredients that will add flavor and texture to your doraji salad. You can also add cucumbers or other crunchy vegetables according to your preference.
Step 5
Finely julienne the prepared onion, green onion, red chili pepper, and carrot into similar lengths as the doraji. Slicing the red chili pepper thinly after removing the seeds will add a nice touch of color.
Step 6
Transfer the drained doraji and all the julienned vegetables into a large mixing bowl.
Step 7
Pour the prepared seasoning sauce evenly over the ingredients in the bowl. Ensure the sauce coats the doraji and vegetables well.
Step 8
Using your hands or a spatula, gently toss everything together until the ingredients are well coated with the seasoning. Be careful not to overmix, as this can make the doraji mushy. Adjust the final seasoning with a pinch of salt as needed. You can also fine-tune the sweetness and sourness by adjusting the amounts of plum extract, vinegar, sugar, and corn syrup to your liking.
Step 9
Your sweet, sour, fragrant, and refreshingly crisp bellflower root salad (Doraji Muchim) is ready! The subtly bitter yet captivating aroma of the bellflower root will surely make your mouth water. Enjoy this delicious dish as a perfect side for rice or as a delightful appetizer!
