| Level: | Easy |
| Yield: | about 1 1/2 cups |
Ingredients
- 1 cup dried toraji (bellflower roots)
- 1 tablespoon salt
- 1/4 teaspoon Korean red pepper powder
- 1/2 teaspoon kochujang (Korean red pepper paste)
- 1 teaspoon honey
- 1 teaspoon vinegar
- 1 teaspoon toasted sesame seeds
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 24 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 63 mg |
Reviews
This recipe was good, but not the flavor I’m used to. Tasted more vinegary and color not as red (with pepper paste as I’m used to). I would make again if I couldn’t find a more traditional recipe.