Sunday, January 22, 2012
This is known as platycodon or Chinese Bellflower. It is native to East Asia and bears blue flower,although varieties with white and pink flowers are in cultivation, white flowers are more common in Korea. The roots of this species is used extensively as an anti-inflammatory in the treatment of cough and colds. In Korea, the plant is known as doraji (도라지) and its root,either dried or fresh is a popular ingredients in salads and traditional cuisine, especially for the celebration of Lunar New Year and Moon Festival.
(This recipe is written in Chinese & English )
荏油或称苏子油 1tsp （也可以麻油代替）
Chinese Bellflower 150g
spring onion 1tsp, chopped
garlic 1tsp, minced
perilla oil 1Tsp ( or can use sesame oil to substitute)
roasted sesame seed
salt, to taste
1. The root is rather bitter,therefore, use a pinch of salt to rub it before cooking,after that, wash it.
2. Heat the perilla oil in the fry pan, add in garlic and Chinese bellflower, add in salt to taste.
3. When it is cooked, add in spring onion.
4. Sprinkle the sesame seeds before serve.