Yield: ⅔ Quart
Short Korean Lesson
- DoRaJi (도라지) = Bellflower Root
- MooChim (무침) = Name for one way to cook. Used for fresh or boiled vegetable Korean side dishes. Simply mix vegetables with seasonings.
Video Instructions
Ingredients
- 1 Handful Dried (or 1½ Cup Fresh) Bellflower Roots (DoRaJi)
- ⅓ Cucumber (½ Cup)
- 2½ Tbsp Red Pepper Powder
- 3 Tbsp Sugar
- 3 Tbsp Brown Rice Vinegar or Apple Vinegar
- ½ Tbsp Minced Garlic
- ½ Tbsp Chopped Green Onions
- ½ to ¾ tsp Salt
- 1 tsp Sesame Oil
- 1 tsp Sesame Seeds
Directions
Soak about 1 handful of bellflower roots in water over night or longer. You can buy fresh bellflower roots, in which case you still have to soak them in water for several hours. You will need about 1½ cup of bellflower roots for this recipe. Bellflower roots are a little bitter, and soaking them in water helps to reduce the bitterness. Also, wash them several times before using. 😉
Cut ⅓ of a cucumber diagonally.
Combine 1½ cups of bellflower roots, the cucumber, 2½ Tbsp of red pepper powder, 3 Tbsp of sugar, 3 Tbsp of vinegar, ½ Tbsp of minced garlic, ½ Tbsp of finely chopped green onions, ½ to ¾ tsp of salt (depending on your tastes), and 1 tsp of sesame seeds.
Mix everything together.
Add 1 tsp of sesame oil.
Mix everything together. Wow~ It looks very delicious. 😀
Enjoy!
omo!! sis, i drooled so badly!!! don’t do this!!! i can’t hold myself anymore.. i wanna eat my laptop!!!
Hi, ChuiYew
lol Want to eat your laptop??? You are a MONSTER !! Where is my cute, innocent little sister.. hehe jk 😉 Thanks for comment !! I wonder if you eat bellflower root over there..
honestly sis.. i don’t know what is that.. but i will find out.. cause i really wanna try it!!!! makes me so hungry!!!
Hi, ChuiYew
hehe.. I don’t think it’s common ingredient in other countries. Yes, but try to find it out. 😀 thanks !!
saw this at the korean store the other day. i’m so glad u posted this ‘cos i don’t have any excuse not to try it now. hahaaa!
Hi, layping
haha.. are you sure that you are glad ?? If you taste it you might regret what you said.. hehe 😉 Yes, try it someday, it’s good for you !!!
Hi Aeri!!
I love your new site!!
May I ask what type of salt you use? My question is a bit silly but there are sooo many types of salt at the Korean market. Roasted, sea salt, finely grinded sea salt, etc…
Oh,,, Mimi
How are you? Long time no see !!
Did you have a great Christmas??
Thanks, I also love this new theme. 😀
I have 3 different kinds of salt for Korean cooking.
1. Coarse Sea Salt (It’s the biggest chunk salt) is used for kimchi (to dip the cabbage in the salt water..or sprinkle this salt on cabbage)
2. Fine sea salt (still bigger than normal fine salt)- use for broth or to marinate something.. use for kimchi also..pickling also..
3. normal salt (fine) – for seasoning..
I will post those salt pictures soon for ingredient category..
Thanks..it was good question.
p.s Roasted salt..I usually don’t use that.. I guess it’s for seasoning also..like normal salt..
Happy New Year !! 😀
hmm one thing to point out.. when my mom makes it, she leaves the cucumber in salt for like 20 mins, and squishes all the water out. or else there will be alot of cucumber water that ruins the taste later on in the fridge..
Hi, Alex
That’s a good point, I know what you mean..and I agree what your mom did.. just personally.. I prefer fresh flavor of cucumber for this dish… if you make small amount and can finish for that meal … it’s good to taste fresh cucumber flavor. 🙂 and don’t have to worry about cucumber water later… hehe.. Thanks for sharing good information with us..!!!
Alex, your mom’s method worked really well and gave it that picked look too.
Aeri, great recipe as always. Hardest part was soaking it 24 hours, but the end result was one of the best tasting dishes I’ve made so far.
Hi, cruiser
Many times.. Korean food ask you patience for cooking !! I’m happy that you got the best taste for it. thanks !! 🙂
Hi! I have the roots soaking in water as we speak. I can’t wait to make it tomorrow. I made the dukbokee tonight for dinner and it was delicious! Mine turned out little watery, but it was still great. Thanks so much for your wonderful, simple to follow recipes. I’ve never been able to make korean food before, but your great instructions made me feel like I could give it a try. Yesterday, I made the fried fish cake side dish. I have tons left to eat as a side dish for the rest of the week. I’m gonna try your tuna kimchee soup for dinner tomorrow. Thanks!
Hi s_bunny,
Wow, you have many plans to try Korean food. great !!! 🙂 I hope everything turns out delicious. I’m very happy to meet you. Thanks 🙂
This is so delicious! I made it with cucumber the first time and without the 2nd time. This is just the dish I have been wanting to eat. There is something about the crunch of bellflower root that is so satisfying and unlike anything else.
I made this but it wasn’t extra saucy and I like it a little more spicy. How can I make it more saucy and spicy like they have it already prepared at the korean supermarket? Thank you:)
hi Diana,
maybe you need more sauce.. you can double the sauce ingredient.. or reduce the bellflower root amount.. or.. just add more hot pepper powder to make it spicier.. ^^ thanks
Hi
Where can I buy this? The 2 main online stores for Korean food – Hmart and Koamart – do not have this.
I think I can get it in an Assi store in North Wales, PA but I don’t want to drive 44 miles roundtrip.
hi BBB,
It’s interesting that hmart is pretty big..and they should have this.. did you check dried vegetable section ?? yes… assi will have it.. I’ve been that assi plaza you mentioned before..hehe.. so you are living in PA too ?? ^^
Hi Aeri,
I love your site. Have tried to do many dishes followed yours instruction and they all turned out great.
For this dish, how long can I keep it in the fridge? I love to do dishes that can keep long in the fridge, so I can have them with rice whenever I get hungry and lazy to cook.