"Dwaeji Gamja"/돼지감자, in English is Sunroot,Sunchoke,Earth Apple or Toponambour. In Korea, we do eat it as salad,pickle,blend it with yogurt, etc.It has also been reported as a folk remedy for diabetes
The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets.
The tubers are elongated and uneven, typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.
The artichoke contains about 10% protein, no oil, and a surprising lack of starch. However, it is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time will convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times sweeter than sucrose
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.
The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.
"Dwaeji Gamja" 1 kg
Korean soybean sauce 1 cup
vinegar 2 cups
brown sugar / white sugar 1 cup
Chinese plum syrup "매실청 2 cups ( or can use the corn syrup to substitute )( I used the plum syrup that I made )
l piece of kelp, about 10 x 10 cm
dried red pepper 2 pieces
1. Peel the skin of the sunroots, wash and drain.
2. Slice the sunroots into pieces.
3. Boil the soybean sauce, vinegar, brown sugar, syrup, kelp and dried red pepper together for about 5 minutes. Set aside, till cool.
4. Put the sunroots in a glass container, pour in the boiled sauce, make sure that the sauce must cover the surface of the sunroots.
5. Close the lid of the container and store it in the refrigerator for about 2 days.
6. Pour out the sauce from the container and let the sliced sunroots to remain in the container.
7. Boil the sauce again, set aside, till cool.
8. Pour the boiled sauce in the container again and store in the refrigerator again for about 2-3 days. The longer the period, the taste will be more better and delicious.
菊芋 1 kg
韩式酱清 1 杯
醋 2 杯
黄糖或白糖 1 杯
梅汁或麦芽糖 2 杯 （ 我是用自己酿的梅汁）
一片海苔 10 x 10 cm
辣椒干 2 条
3. 将酱清，醋， 黄糖，梅汁/麦芽糖，海苔，辣椒干，煮约 5 分钟。 待冷备用。
5. 盖上盖，放入冰箱，约 2 天。
7. 倒入容器，再放入冰箱， 约 2 - 3 天。 时间越久，味道会更好