Rinse 100 g bellflower root and soak in cold water for 1 hour.
2
Drain the bellflower root and squeeze out excess water.
3
In a bowl, combine the bellflower root with 3 g salt, 20 g guk-ganjang, 10 g perilla oil, 10 g sesame oil, 5 g minced garlic, 20 g chopped onion, and 5 g sugar.
