I had purchased some spicy bellflower banchan in Atlanta a few days ago and loved it. Only problem was that I couldn't find an online recipe for it, nor was the list of ingredients on the packaging any help. It was made by the grocery store, and the ingredients were sparse and generic at best. So I set out to taste and adjust until I came out with a reasonable fascimile.

One of the things I noticed about the storebought version was that it came with thinly sliced cucumber. I didn't have any cucumber at the time, but what I did have was a nice, juicy watermelon. I knew that Koreans had used watermelon rinds for kimchi before, and a quick taste revealed the flavor and texture to be similar to cucumber, so I decided to give it a try. As with my previous bellflower sidedish, I soaked and prepared the roots. This time, I also included some thinly siced watermelon rind.

Aren't they beautiful. I love the two-toned color...looks like a bowl full of watermelon tourmaline.



I added these to the bellflower root, then experiemented with flavors. I added salt, hot pepper flakes, seasame seeds, and garlic, vinegar...all of which I tasted and saw in the store bought version. But what stumped me was the thick, almost paste-like consistency. This might have been accomplished by adding sweet rice flour (which I didn't have), so I tried by adding a bit of gochujang. A teaspoon to start with...adding more gradually until it reached the desired consitency.

Bingo! Other than being a bit more vinegary (a concious decision on my part as I like a little more zip than most), the taste was identical. I suggest allowing it to "age" in the fridge for at least one day to get the maximum flavor...though it was perfectly good minutes after being mixed together.

Chinese bellflower (also known as platycodon) is a tasty little root. Found here most commonly in its dried form, it's a classic ingredient in making banchan and bibimbap. The root is simplicity itself to prepare...though you have to follow the instructions so as to get rid of the bitter flavor that it possesses. The end result is something that's crunchy, slightly chewy, and with a very light almost potato-like taste that matches beautifully with seasame oil.

Here's the package I picked up in Atlanta. These have already been shreded into more manageable strips, so they're very convenient to work with.



To prepare, rinse bellflower roots in hot tap water, then cover with enough hot/warm water to cover them by two to three inches. Allow to soak overnight. In the morning, rinse roots, drain, and then sprinkle on some salt and toss to leech out any remaining bitter flavor. If you don't soak overnight, the playcodon will have a taste similar to the pitch of a grapefruit. NOT good eats.

After an hour or so, rinse salt off playcodon. Squeeze out any excess water.



Heat skillet or wok to medium high heat, Add a little bit of oil oil (or any other cooking oil), a few drops of sesame oil, sesame seeds, and bellflower roots. Stirfry for a few minutes, tossing constinuously. Add minched ginger, garlic, chopped scallion, and salt. Stifry two more minutes or until fragrant. Remove from heat and plate.




My apologies about the lack of measurements, but I never use them when cooking. I usually just taste and adjust.