Duduk Gochujang Jjim (Spicy Bonnet Bellflower Root)

더덕고추장찜

Duduk Gochujang Jjim (Spicy Bonnet Bellflower Root)
Rating:
Your rating: None Average: 4.3 (7 votes)
Author: kyongwon
Date: 6-21-10
Servings: 4-6
Prep Time: 15 minutes
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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.

Recipe Ingredients:

  • 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)

Recipe Steps:

  • 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
Preparation Time: 15 minutes

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Your rating: None Average: 4.3 (7 votes)
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