Doraji (Bellflower Root) and Cucumber Muchim - Vigorously Kneading in Salted Water Removes All the Bitterness

Steps

1. 1

   Cut the peeled bellflower root into manageable lengths and score the thicker parts with a knife once.

2. 2

   Make salted water with 2T salt, 2T vinegar, and 1T sugar in lukewarm water, add the bellflower root, and knead vigorously. This removes all the bitterness.

3. 3

   Halve the cucumber and slice at a diagonal; halve the green onion and chop finely.

4. 4

   Combine the peeled bellflower root and cucumber, season with 2T salt, 2T vinegar, and 2T sugar, toss together, and marinate for 20 minutes. Pickling the cucumber at the same time helps maintain its crunchy texture.

5. 5

   While marinating, make the sauce (2T regular gochugaru, 5T coarse gochugaru, 1T soy sauce, 1T gochujang, 2T minced garlic, 4T sugar, 3T plum cheong, 3T vinegar, 0.5T ginger).

6. 6

   Squeeze the pickled bellflower root and cucumber firmly by hand to remove excess liquid.

7. 7

   Place everything in a bowl and toss with the prepared sauce and green onion.