DoRaJi MuChim is a Korean side dish that I like. Bellflower roots might not be familiar to you. It is thought to be good for colds and coughing in Korea. You can make a soup, salad, or side dish with it. This is also good for BiBimBap. The one I posted today is spicy and has a little sweet and sour flavor in it. There is also another type of side dish with it called “DoRaJi NaMool” which is not spicy at all. Actually I prefer that one. Maybe, someday I will post that recipe also.
Yield: ⅔ Quarts
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.
- 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
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. 😀