Duduk Gochujang Jjim (Spicy Bonnet Bellflower Root)
This dish uses a root called duduk in Korean (it's called Codonopsis lanceolata or bonnet bellflower in English). It's related to doraji 도라지, which are also bellflower roots, except it is a different variety.
- 8 bonnet bellflower roots (duduk 더덕)
- 1/2 tsp hot pepper powder (gochugaru)
- 1/2 tsp hot pepper paste (gochujang)
- 2 tsp chopped scallions
- 1 tsp sesame powder
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp garlic, minced
- 1 tsp corn syrup (mulyeot)
- Using the blunt side of a knife, tenderly pound the bellflower roots (as you might a clove of garlic). Cut into bite-sized pieces.
- Mix all of the ingredients (besides the bellflower roots).
- Put one teaspoon of water in a heavy skillet and preheat on medium high heat.
- Spread all the bellflower roots on the bottom of the pan in a single layer.
- Spread the sauce over the roots and cook 15- 20 minutes on medium heat, covered.
Serving Size: 4-6
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Preparation Time: 15 minutes