|It is also used as a herbal medicine because
there is saponin in it, which is an important substance of ginseng.
Before cooking anything, the root should be steeped out of the bitter
taste by soaking in water, and the fiber should be softened. When
making a salad, tear into strips and scrub with
salt. Seasoning is added when it is
wilted. If you want to heat-cook it, roast slightly and rinse in cold
water before adding seasoning. The mixture of vinegar, sugar, salt and
pepper is the usual seasoning. It can also be skewered with beef slices.
Its soy sauce pickle is made by adding a seasoning of sugar and
garlic mixture after hard-boiling
with beef and sea tangle. It is also made Chinese Bellflower Kimchi,
or simple dipping in chili paste before roasting can make a tasty dish.
In folk medicine, the root is known to be effective to cold, asthma,
body chill, stomachache, furuncle, diarrhea, after-parturition care,
women's diseases, insomnia, bronchitis and menstrual pain. The leaf is
effective for blisters. When boiled with a cock (rooster), it can cure
leukorrhea. For toothache or diarrhea, peel the root and fry with oil and
eat. It is also use when a person vomits blood.
The many ways of cooking and remedy further stresses the fact that the
plant has been very familiar to Korean people. Their emotions toward
chinese bellflower is well-expressed in the folk songs of many regions.