Korean Balloon Flower Root Kimchi Recipe

Soak 100-200 grams of dried balloon flower root in cold water for 5-8 hours until it becomes white and swollen. Rinse with clean water, add a large amount of salt, and rub vigorously by hand for about 10 minutes. Rinse repeatedly with clean water until the salty taste is almost gone, drain the water, and cut lengthwise into thin strips.

Prepare 1 piece of peeled ginger, 1-3 cloves of garlic, and the white parts of two green onions, and wash them. Finely chop the ginger and garlic, and cut the white parts of the green onions into sections.

Take a small bowl and add 2-3 tablespoons of glutinous rice flour, then add 5-8 tablespoons of water and mix. Microwave for 30 seconds to 1 minute until it becomes semi-transparent. Stir it evenly, then add red chili powder, an appropriate amount of salt, chopped ginger and garlic, and 2-3 tablespoons of sugar. Mix well and pour it over the balloon flower root. Add the white part of spring onions and roasted white sesame, mix evenly, and refrigerate for 1-2 hours before eating!

The finished product, have a taste :)