Spring Delight: Refreshing Seasoned Bellflower Root (Doraji Muchim)
A Sweet and Sour Spring Appetizer to Capture Your Taste Buds: Doraji Muchim!
This sweet, sour, and slightly spicy seasoned bellflower root is perfect for those spring days when your appetite feels a bit dull. The crisp texture and rich aroma will make you feel the essence of spring. Adding some canned whelk (golbaengi) or serving it with chilled somen noodles transforms it into a satisfying meal or a delightful accompaniment to drinks. In this recipe, we’re using dried bellflower roots that were rehydrated, which adds a deeper flavor. If you make this and store it in the refrigerator, it won’t get watery, and the slightly chewy texture remains wonderfully delicious.
Main Ingredients- Rehydrated bellflower root (or fresh bellflower root), about 1 pack
- 2 cucumbers
- 1 onion
- 1/4 section of a large green onion (about 5cm long)
- 2 Korean chili peppers (Cheongyang peppers)
Seasoning Sauce- 2 Tbsp Doenjang (Korean soybean paste) or Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (Plum syrup)
- 2 Tbsp Oligodang (Oligosaccharide)
- 4 Tbsp Vinegar
- 1/2 Tbsp Salt (adjust to taste)
- 2 Tbsp Doenjang (Korean soybean paste) or Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (Plum syrup)
- 2 Tbsp Oligodang (Oligosaccharide)
- 4 Tbsp Vinegar
- 1/2 Tbsp Salt (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the bellflower root. If you have dried bellflower root that was sun-dried last spring, soak it in cold water overnight. This will make the bellflower root nice and tender. If you are using fresh bellflower root, wash it thoroughly under running water and prepare it.
Step 2
Now, let’s prepare the vegetables. Slice the cucumbers into bite-sized pieces, either half-moons or on an angle. Place the sliced cucumbers in a bowl, sprinkle with a little salt, and let them sit for about 10 minutes. Then, squeeze out the excess water. This will make the cucumbers even crisper. Thinly slice the onion. Finely mince the green onion and the Korean chili peppers. (If you prefer less spiciness, you can remove the seeds from the chili peppers before mincing).
Step 3
It’s time to make the delicious seasoning sauce! In a bowl, combine 2 tablespoons of Gochujang, 2 tablespoons of Gochugaru, 2 tablespoons of Maesilcheong, 2 tablespoons of Oligodang, 4 tablespoons of vinegar, and 1/2 tablespoon of salt. Mix everything well until evenly combined. Getting this sweet and sour balance right is key!
Step 4
In a large bowl, add the prepared bellflower root, the squeezed cucumbers, sliced onion, minced green onion, and minced chili peppers. Generously pour the prepared seasoning sauce over the ingredients. Gently mix everything with your hands, ensuring the seasoning coats every piece evenly. Be careful not to mash the bellflower root while mixing.
Step 5
Finally, taste and adjust the seasoning. It should be a harmonious balance of sweet, sour, and slightly salty. This way, when you store it in the refrigerator and eat it later, it won’t taste bland and will retain its original flavor. Remember, if the initial seasoning is too light, it might become too bland later, so aim for a well-balanced taste from the start!
Step 6
If you’d like a more substantial dish, consider adding canned whelk (golbaengi) to the mix, if you like. The chewy whelk and crisp bellflower root create a fantastic combination. Alternatively, serving this seasoned bellflower root with chilled somen noodles will be similar to a spicy and sweet cold noodle dish, making it a satisfying meal.
