Bellflower Root Salad

Name: Bellflower Root Salad
Cuisine: Korean
Ingredients: Fresh bellflower root 200g; Salt 1 tbsp; Water 2~3 tbsp; Gochujang 1 tbsp; Red chili powder 1 tbsp; Vinegar 1 tbsp; Sugar 1 1/2 tsp; Minced green onion 1 tbsp; Minced garlic 1/2 tbsp; Sesame salt 2 tbsp; Oligosaccharide 1 tsp

A nostalgic bellflower root salad recipe that is crunchy, sweet, and sour without any bitterness.

KoreanSide Dish

📝 5 steps

🍳 Start Cooking

What You'll Need

Fresh bellflower root200g

Salt1 tbsp

Water2~3 tbsp

Gochujang1 tbsp

Red chili powder1 tbsp

Vinegar1 tbsp

Sugar1 1/2 tsp

Minced green onion1 tbsp

Minced garlic1/2 tbsp

Sesame salt2 tbsp

Oligosaccharide1 tsp

Instructions

In a bowl, combine gochujang, red chili powder, minced green onion, minced garlic, sugar, and vinegar, and mix well to make the sauce in advance.

Cut the fresh bellflower root into bite-sized pieces.

Add salt and water to the prepared bellflower root and rub vigorously to wilt it and remove the bitterness.

Rinse the wilted bellflower root in water, then squeeze out the moisture thoroughly.

Add the squeezed bellflower root to the prepared sauce, add oligosaccharide and sesame salt, and mix evenly.