How to Make Korean Spring Bellflower Root Kimchee Asian Cooking Recipe Cuisine

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Korea Spring Bellflower Root Kimchee 


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
6 lb bellflower roots, well-washed, torn into strips by hand

 5 oz salt

 1 radish, 1 lb, julienned or 1 cucumber, cut into 2-inch lengths, 1/4-inch thick

 3 oz chopped garlic

 1 oz chopped ginger

 1 oz red hot chili flakes

 3 oz red chili powder

 2 oz sugar
4 oz spring onions, cut into 2 in strips


Directions:

 Mix together the roots with 3 oz salt. Then add the radish or cucumber and toss together. Set aside for 20 minutes to allow the vegetables to wilt. Drain and reserve the liquid.

 To make the seasoning, mix together the garlic, ginger, chili flakes and powder, sugar, and the remaining 2 oz salt. Add to the roots and radish then add the spring onions.

 Put everything into a container and pour over the reserved liquid. Ferment for 2-3 days. This can be served immediately with a dash of vinegar for the fresher, strong taste of the root.

*There are no specific servings to this since you can serve as side dish in different amounts

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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