Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Bellflower Root Namul, Marinated in Vinegar and Salt to Remove Bitterness for a Tender Texture
- Cook time
- 45 min
- Difficulty
- 2 out of 5 stars
- Servings
- Serves 4
Ingredients
Tap to check offServes 4
Steps
Wash the bellflower root and split thick pieces in half lengthwise, then cut long pieces in half
Add the bellflower root, 2T of salt, 2T of sugar, and 2T of vinegar to water, knead, and marinate for 30 minutes
Rinse the bellflower root, then blanch in boiling water with 1T of sea salt for 2 minutes
Rinse in cold water, remove excess moisture, and season with 1T of soup soy sauce and 0.5T of sugar
Heat 1T of cooking oil in a pan, stir-fry the bellflower root for 2 minutes, then add 3 pinches of fine salt and 1T of sesame oil
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking