Doraji Yuja Saengchae (Bellflower Root Salad with Yuzu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the whole bellflower roots.
2. Cut the peeled bellflower roots and lightly salt them to remove bitterness.
3. Julienne the green and red chili peppers and the onion.
4. Soak the julienned green and red chili peppers and onion in cold water, then drain in a sieve.
5. Mix the lime juice, black sesame seeds, and yuzu syrup evenly to make a sauce, toss with the bellflower root and vegetables, and place on a plate.
6. Cut the red chili pepper in half to garnish.