KMartinGardner's comments

"You site came up first on Google for "root used for cooking Korea." I searched this because I am visiting Seoul, and my hotel serves Kimchi, which I love. They serve another dish, which I like just as much, and it felt like chopped carrots to me. So I asked what it was, and they showed me a picture of something that looked like a cross between a turnip and a carrot, and said it in Korean. Of course, I was clueless, until I found your site and see this is a Bellflower root. I think this might be the perfect Asian dish. It intersects perfectly from all directions -- sweet, spicy, crunchy, meaty, rich... Just fantastic. Thank you so much for posting this!"
in Doraji-muchim (Spicy bellflower root side dish) — Jul/14