Bellflower Root Namul, Soaking in Vinegar Water Removes the Bitterness

Steps

1. 1

   Wash the bellflower root thoroughly. Split thicker pieces in half and cut long ones into bite-sized pieces.

2. 2

   Dissolve 2T salt, 2T sugar, and 2T vinegar in enough water to submerge the bellflower root. Add the root, knead, and let it sit for 20 minutes.

3. 3

   Rinse the soaked bellflower root once. Blanch in boiling water with 1T sea salt for 2 minutes.

4. 4

   Rinse the blanched bellflower root quickly in cold water to remove heat. Season with 1T soup soy sauce and 1/2T sugar.

5. 5

   Heat 1T cooking oil in a pan and stir-fry the seasoned bellflower root for 1 minute. Adjust seasoning with 1–2 pinches of fine salt, add 1T sesame oil, and stir-fry a little more.