Fried Bellflower Root with Black Sesame (Doraji Geomeunkkae Twigim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the whole bellflower roots and cut into 0.3cm-thick slices.
2. Soak the prepared bellflower root briefly in light salt water to remove the bitterness, rinse in cold water, and wipe off the moisture. (3% salt water)
3. Put the glutinous rice flour and tempura flour in a bowl and add water to make a thick batter.
4. Mix black sesame seeds into the batter.
5. Coat the prepared bellflower root with the batter and deep-fry in cooking oil at 170C.
6. Serve with a low-sodium soy sauce dip.