Rinse 500 g bellflower root, then soak in 30 g salt and water for 1 hour.
Drain and rinse the bellflower root thoroughly.
In a bowl, combine 40 g gochugaru, 30 g anchovy fish sauce, 30 g gochujang, 20 g sugar, 30 g garlic, 10 g ginger, and 50 g onion.
Sesli anlatım, porsiyon ayarı ve daha fazlası
