Wash bellflower in water once, shake off the soil, soak it in water a little, and then wash it clean by rubbing it with an onion net.

If you turn the skin horizontally like you peel an apple, the skin comes off easily.

Wash the bellflower cut into the right size by rubbing it with salt to remove the bitter taste.

If you put the trimmed bellflower root and starch powder in a plastic bag and shake it, the starch powder is evenly coated on the whole.

Pour oil into the pan, check if the oil is hot, and fry bellflower roots. First, drop the starch powder slightly, and when it floats to the surface, add the starchy bellflower and fry it crispy. The fried bellflower roots are spread out and placed on a plate to keep them crispy.

First, mix the amount of red pepper paste, garlic, sugar, vinegar, and water. Put rice wine in a pan and stir-fry the minced beef. When the meat is stir-fried, pour the sauce over the meat and simmer until the foam rises. When the sauce boils up, add chopped green pepper at the end and mix it once. Green peppers don't taste good if they're overcooked too much. So please think that you're just cooking the outside.

Put the fried bellflower root in the red pepper paste sauce, mix it quickly, put it on a plate, and sprinkle sesame seeds. If you want to eat it crispy, you should mix the seasoning right before you eat it.