Ingredients

• 1 cup dried toraji (bellflower roots)
• 1 tablespoon salt
• 1/4 teaspoon Korean red pepper powder
• 1/2 teaspoon kochujang (Korean red pepper paste)
• 1 teaspoon honey
• 1 teaspoon vinegar
• 1 teaspoon toasted sesame seeds

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Instructions

1. In a bowl, soak the roots in water overnight, rinse, and squeeze dry. Tear the roots into long, thin strips, using a paring knife. Rub 1 tablespoon salt into the roots using your hands to remove the bitterness of the roots. Rinse with water and squeeze out excess water. In a bowl, combine the roots with the remaining ingredients. Mix well.