Bellflower Root and Cucumber Salad

Name: Bellflower Root and Cucumber Salad
Total time: 20 min
Cuisine: Korean
Ingredients: Bellflower root 1 geun (400g); Cucumber 1; Green onion 1 stalk; Coarse salt appropriate amount; Sugar appropriate amount; Vinegar appropriate amount; Coarse red chili powder 5T; Brewed soy sauce 1T; Gochujang 1T; Plum extract 3T; Oligosaccharide 5T; Ginger powder 0.5T; Minced garlic 2T

A recipe for bellflower root and cucumber salad that removes the bitterness and keeps it crunchy without releasing excess water.

KoreanSide Dish

⏱️ 20 min total📝 7 steps

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What You'll Need

Bellflower root1 geun (400g)

Cucumber1

Green onion1 stalk

Coarse saltappropriate amount

Sugarappropriate amount

Vinegarappropriate amount

Coarse red chili powder5T

Brewed soy sauce1T

Gochujang1T

Plum extract3T

Oligosaccharide5T

Ginger powder0.5T

Minced garlic2T

Instructions

Wash the bellflower roots, then cut them into bite-sized lengths.

Dissolve 2 tbsp coarse salt, 1 tbsp sugar, and 2 tbsp vinegar in 500ml of lukewarm water, add the bellflower roots, rub them vigorously to remove bitterness, rinse in clean water, and drain in a sieve.

Cut 2cm off both ends of the cucumber, split it in half, scrape out the seeds in the center with a spoon, slice diagonally, and thinly slice the green onion.

Place the bellflower roots and cucumbers in a large bowl, add 2 tbsp coarse salt, 2 tbsp vinegar, and 2 tbsp sugar, and toss well to pickle for 20 minutes.

⏱️ 20m 0s

Drain the pickled bellflower roots and cucumbers in a sieve to remove the excess water.

In a bowl, mix 5 tbsp coarse red chili powder, 1 tbsp brewed soy sauce, 1 tbsp gochujang, 3 tbsp plum extract, 3 tbsp vinegar, 5 tbsp oligosaccharide, 0.5 tbsp ginger powder, and 2 tbsp minced garlic to make the sauce.

Add the prepared green onion, drained bellflower roots, and cucumbers to the sauce and toss well to finish.