Mountain Vegetables pages

Doraji-muchim (Spicy bellflower root side dish)
Hello everybody! Today’s recipe is doraji-muchim. Doraji (known as “bellflower,” “balloon flower,” or platycodon in English) is grown wild in the mountains and fields of Korea. The root of the bellflower looks similar to ginseng root and tastes bitter with strong ginseng-like smell. It’s not only used to make delicious side dishes but it’s also used in […]
Posted by Maangchi in Recipes on Aug 15th, 2012in the recipe categories: cold, preserved side dish, side dish, spicy, vegetarian. Tagged: balloon flower root, bellflower root side dish, bellflower roots, belllflower root salad, doraji muchim, dried bellflower roots, 도라지, 도라지무침, 마른도라지, homemade, korean food, Korean food blog, Korean kitchen, Korean mountain vegetables, Korean recipe blog, Korean recipes, korean side dishes, Mountain Vegetables, platycodon, sweet sour spicy, toraji, torajimuchim, vegetarian dish
Chwinamul (Sautéed aster scaber)
When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. …Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!
Posted by Maangchi in Recipes on Jan 5th, 2011in the recipe categories: non spicy, side dish, vegetarian. Tagged: Asian cuisine, aster scaber, chwinamul, edible wild plants, edible wild vegetables, korean food, Korean recipes, Mountain Vegetables, sauteed aster scaber, side dish, vegetarian dish
Dried aster scaber (Chwinamul)
This mountain vegetable grows wild in Korea and has a very distinctive, earthy flavor.
Posted by Maangchi in Korean cooking ingredients on Jan 5th, 2011. Tagged: aster scaber, chwinamul, Mountain Vegetables

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