Bellflower grows wild in the mountains and fields of Korea, although these days it’s also cultivated on farms. Its roots are used extensively in Korean cuisine. The fresh roots look a little like ginseng roots and are bitter like ginseng. Sliced and dried, the roots are used medicinally in the form of tea, boiled in water and served with honey. The large amount of salt in this recipe helps reduce the natural bitterness of the roots, as does the rice syrup. The result is chewy, juicy, and crisp, with a pleasant herbal flavor.

Serves 4

INGREDIENTS

• 4 ounces dried bellflower roots (doraji)
• Kosher salt
• 2 tablespoons vegetable oil
• ½ medium onion, sliced (½ cup)
• 4 garlic cloves, minced
• 1 tablespoon brown rice syrup (ssal-yeot)
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds
• A few strips of shredded dried hot pepper (silgochu; optional)

INSTRUCTIONS

1. Soak the bellflower roots in 3 quarts water in a large bowl for 7 to 8 hours (they will expand to about 4 cups).
2. Drain the soaked roots and put in a bowl. Add 2 tablespoons salt and mix vigorously with your hands for about 3 minutes. Transfer to a colander and rinse under cold running water to remove excess salt; drain. (This process will help reduce the bitterness of the roots.)
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the bellflower roots and stir-fry for 5 minutes. Add the onion, garlic, and 2 teaspoons salt, turn the heat down to medium, and cook, stirring, until the bellflower roots are softened and a little translucent, about 7 minutes.
4. Remove from the heat, stir in the rice syrup and toasted sesame oil, and mix well. Transfer to a serving plate. Sprinkle with the sesame seeds and garnish with the shredded hot pepper, if desired. Serve warm or cold.
5. Refrigerate leftovers in an airtight container for up to 1 week.