This folk dish is often eaten in Gyeongsangnam-do region. Whole bellflower roots are submerged in salt water and tossed in chili pepper powder for color, followed by the sauce. The sauce is made by adding minced garlic, green onions, ground sesame seed, sesame oil, and sugar into persimmon vinegar. The sweet-and-sour sauce with a spicy kick brings out the best of crunch and fragrance in whole bellflower root and helps to whet one’s appetite. Bellflower roots are best served raw, as their saponin content is susceptible to heat. Cucumbers go quite well with bellflower root, so they are sometimes added to the salad as well.

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