Duduk Gochujang Jjim (Spicy Bonnet Bellflower Root) 
  	  		더덕고추장찜 
  	  	
  	  	  		
  			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  	
  	Rate this Recipe: