Sweet and Sour Doraji Muchim (Seasoned Bellflower Root)
A crisp side dish of salted cucumber and bellflower root tossed in a spicy, sweet, and sour seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish draws out the bitterness of bellflower root with salt and pairs it with salted cucumber for great texture. The sweet and sour dressing made with gochujang and vinegar is refreshing and stimulates the appetite. It also pairs wonderfully as a bibimbap topping.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Bellflower root (doraji)250 g
- Salt1 tbsp
- Cucumber1
- Salt1/2 tbsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Vinegar1–2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Prepare two generous handfuls of peeled bellflower root and use 1 spiny cucumber.
- Add 1/2 tbsp of salt to the cucumber and let it pickle for about 30 minutes.
Steps
Prepare the ingredients
Prepare two generous handfuls of peeled bellflower root and 1 spiny cucumber.
Remove the bitterness from the bellflower root
Add 1 tbsp of salt and a little water to the bellflower root, then rub vigorously.
As the bellflower root softens, the bitter saponin compounds are drawn out.
Rinse multiple times in water to remove the saltiness, then squeeze out the moisture tightly.
Salt the cucumber
Cut the cucumber in half lengthwise, scrape out the seeds, and slice diagonally into slightly thick pieces.
Add 1/2 tbsp of salt to the cucumber and let it sit for about 30 minutes; it will soften and release moisture.
Rinse once in water and squeeze out the moisture tightly.
Make the seasoning
For the sauce, combine 2 tbsp gochugaru, 2 tbsp gochujang, 1/2 tbsp regular soy sauce, 1/2 tbsp minced garlic, 1 tbsp corn syrup, 1/2 tbsp sugar, and 1 to 2 tbsp vinegar, then mix well until everything is blended.
You can add the toasted sesame oil and toasted sesame seeds during the tossing step.
Toss the ingredients
Put the bellflower root, cucumber, and all of the seasoning into a bowl...
Gently toss everything together by hand. If it tastes bland, adjust the seasoning with salt and add more sweet and sour seasoning to taste.
Finish by adding toasted sesame oil and toasted sesame seeds.
In tossed dishes with a sour seasoning, using a little less toasted sesame oil keeps it from tasting heavy, allowing you to enjoy both the nutty and refreshing flavors.
Complete the dish
Here is crisp, fragrant, sweet, and sour doraji muchim.
It is delicious eaten on its own as a side dish with rice, but adding it to bibimbap also does a wonderful job of waking up your appetite.
Ppunwife's tips
- In tossed dishes with a sour seasoning, using a little less toasted sesame oil keeps it from tasting heavy, allowing you to enjoy both the nutty and refreshing flavors.
FAQ
How do you remove the sharp bitterness from bellflower root?
Rub it vigorously with 1 tbsp of salt and a little water to draw out the bitter saponins. Then rinse multiple times in clean water to wash away the saltiness and squeeze out the moisture tightly.
How can I prevent too much water from forming in the dish over time?
Scrape out the cucumber seeds before slicing, salt the slices for about 30 minutes, and squeeze out the moisture firmly before tossing to prevent excess liquid from forming.
How much toasted sesame oil should I add to a sour salad dish?
In tossed dishes that use vinegar, reducing the amount of toasted sesame oil slightly prevents greasiness and balances the fresh and nutty flavors nicely.
What is another delicious way to enjoy doraji muchim?
It is great served as a standard side dish with rice, and it also works wonderfully as a bibimbap topping mixed into the bowl.
