Korean Ethnic Mixed Vegetables ---- Mixed Bellflower Root

Name: Korean Ethnic Mixed Vegetables ---- Mixed Bellflower Root
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 200 g Platycodon; to taste Apple; to taste Pear; to taste white sugar; to taste Salt; to taste MSG; to taste Garlic; to taste Ginger; to taste shrimp paste; to taste Scallion; to taste Chili powder; to taste Roasted white sesame

Korean-style bellflower root is scrubbed with salt to tame its bitterness, then dressed in sweet pear-apple puree and vibrant chili powder.

1 hrNewMedium Pickled & Preserved Mix Medium Spicy

Instructions

1
Soak the fresh balloon flower root in water first.
2
Chop the ginger, scallions, and garlic, and mince the shrimp paste.
3
Prepare MSG, salt, sugar, and chili powder
4
Peel the pear and apple, and blend them into a puree using a blender
5
Put all the seasonings into a small bowl, then pour the beaten apple and pear puree into the small bowl and mix well.
6
Add another spoonful of toasted white sesame seeds
7
Stir evenly
8
Drain the balloon flower root, repeatedly rub it with salt; this is to remove the bitterness of the balloon flower root.
9
Rinse several times with clean water
10
Squeeze the balloon flower roots dry and put them into a slightly larger container.
11
Pour in the mixed seasoning
12
Put on disposable gloves, mix evenly by hand, then plate and serve.