Bellflower Root and Cucumber Salad

Julienne the cucumbers to a uniform size and julienne the onions.

Finely chop the Cheongyang chili peppers and red chili peppers.

Trim the ends of the bellflower roots and split them lengthwise into bite-sized pieces.

Wash the prepared bellflower roots thoroughly with water.

Add 2 tbsp of coarse salt and 1.5 tbsp of white sugar to the prepared bellflower roots and rub them vigorously to remove the bitter taste.

Add additional white sugar to the bellflower roots and rub them again.

Pour 500ml of water over the bellflower roots.

Pickle the bellflower roots for 20 minutes.

Slice the cucumbers into long strips, remove some of the seeds, and then slice them.

Add 0.5 tbsp of coarse salt to the sliced cucumbers and pickle them.

Let the cucumbers sit for 20 minutes to ensure the moisture is well-drained.

Make the seasoning sauce by mixing 4 tbsp red chili powder, 2 tbsp gochujang, 1 tbsp soy sauce, 2 tbsp white sugar, 2 tbsp 2x vinegar, 2 tbsp plum extract, 1 tbsp minced garlic, and 1 tsp coarse salt.

Rinse the bellflower roots that have been pickled for 20 minutes with water to remove the saltiness.

Squeeze the water out of the bellflower roots and place them in a large bowl.

Squeeze the water out of the cucumbers and onions that have been pickled for 20 minutes and add them to the bowl with the bellflower roots.

Add the prepared seasoning sauce to the bowl.

Add the chopped Cheongyang chili peppers and red chili peppers.

Mix everything together well so that the bellflower roots, cucumbers, onions, and seasoning are evenly combined.

Finally, sprinkle with toasted sesame seeds to finish.