Maangchi official Doraji Muchim video
Source-linked creator video; cucumber is an explicitly discussed variation.
Official cooking video · Maangchi · YOUTUBESpicy Korean Bellflower Root and Cucumber Muchim
Dried roots are soaked overnight and dressed with chili, vinegar and cucumber, rather than sautéed.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak dried bellflower roots in clean cold water in the fridge for 8–12 hours; advance soaking is not included in active prep time.
- 02
Rub soaked roots with 1 tbsp coarse salt to reduce bitterness, rinse repeatedly, and squeeze dry.
- 03
Salt thinly sliced cucumber with 1/2 tsp salt briefly, squeeze dry, and chop scallions and garlic.
- 04
Mix gochujang, chili flakes, soy sauce, syrup, sugar, vinegar, garlic, scallion and sesame oil; toss with roots and cucumber.
- 05
Finish with sesame seeds and refrigerate promptly rather than leaving at room temperature.
Helpful source links
Before you cook
Soak roots under refrigeration, wash cucumber, check wheat/soy in gochujang and sesame allergies; chill and eat soon.
Allergens: soy, wheat (check gochujang), sesame
Image & source credits
These illustrations stand in for food photos.
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