Korean cooking forum topics:
I was in South Korea 15 or so years ago and a friend took me to this little small restaurant in Seoul. There was one side dish I have been trying to find since then, but so far no luck.
It was some kind of vegetable that was made or cut up into rather long like squarish type pieces (would resembe large spaghetti kind of) and it was laying in a clearish type liquid substance with a very light flavor of some kind. The square vegetable strings were crunchy and I believed they were raw, not cooked at all, and the broth was just room temperature. The broth was very watery like with possibly a slight yellowish coloring to it. I really liked this side dish, but at the time I did not try to ask what it was and have regretted it ever since.
I would love to know what this was because it was very good. Not spicy, but good. At any rate thought I would try to describe this to you to see if you might know what vegetable that might could have been used.
I would also like to know what tool or whatever was used to cut or make those long type squarish string pieces. They were not quite 1/4 inch squarish, but about maybe 9 to 10 inches long I think.
This is the closest possibility I have found so far to what this might have been, but still not sure.
Platycodon is doraji in Korean.
The picture didn’t paste over here, I tried! LOL
OK, if anyone has any ideas regarding my quest it would be greatly apprecated.
Check this out,
I found this recipe on the internet
This dish is called “doraji bokkeum”. Bokkeum is saute in Korean.
I think that’s what you tasted, but it’s cooked dish. The taste is like still raw even though it’s cooked.
Doraji bokkeum is already included in the list of my upcoming video recipes.
I’ve tried cooking with Bellflower roots before, but mine always turn out bitter. I must be doing something wrong as the store-bought versions don’t have this bitter aftertaste.
Try rubbing/washing the roots with coarse salt before cooking them. That should take the bitterness away :)
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