Rinse 300 g of balloon flower root thoroughly under cold water and drain well.
2
Combine 10 g of gochugaru, 40 g of gochujang, 15 g of soy sauce, 10 g of sesame oil, 15 g of garlic, 10 g of sugar, and 15 g of rice vinegar in a bowl.
3
Whisk the sauce ingredients together until the sugar is fully dissolved and the mixture is uniform.
