1
Cut the bellflower roots into long strips using a paring knife, trimming any that are already thin and long.
Bellflower Root and Cucumber Salad
A spicy and tangy bellflower root and cucumber salad recipe that removes the bitterness while keeping the crunchy texture.
KoreanSide Dish
⏱️ 35 min total📝 11 steps
What You'll Need
Bellflower root400g
Cucumber2
Salt1 tbsp (for bellflower root), 1/2 tbsp (for cucumber), 1/3 tbsp (for seasoning)
Sugar1 tbsp (for bellflower root), 1/2 tbsp (for cucumber), 2 tbsp (for seasoning)
Vinegar2 tbsp (for bellflower root)
Water2 cups
2x strength vinegar3 tbsp
Plum extract2 tbsp
Minced garlic1 tbsp
Corn syrup1 tbsp (heaping)
Seasoned salt1/3 tbsp
Anchovy fish sauce1 tbsp
Gochujang (red chili paste)2 tbsp (heaping)
Red chili powder4 tbsp
Chives1/2 handful
Sesame seeds1 tbsp
Instructions
2
Place the prepared bellflower roots in a bowl, add 1 tbsp salt, 1 tbsp sugar, 2 tbsp vinegar, and 2 cups of water, then rub them together to remove the bitterness and let them soak for 20 minutes.
⏱️ 20m 0s3
Trim the ends of the cucumbers, cut them in half, and slice them into 4-5mm thick pieces.
4
Add 1/2 tbsp salt and 1/2 tbsp sugar to the sliced cucumbers and let them soak for 15 minutes.
⏱️ 15m 0s5
Cut the chives in half lengthwise, then cut them into bite-sized pieces.
6
In a bowl, mix 3 tbsp 2x strength vinegar, 1/3 tbsp seasoned salt, 2 tbsp sugar, 1 tbsp minced garlic, 1 tbsp anchovy fish sauce, 4 tbsp red chili powder, 2 tbsp (heaping) gochujang, and 1 tbsp (heaping) corn syrup to make the seasoning sauce.
7
Squeeze the bellflower roots tightly with both hands after soaking for 20 minutes to remove excess water.
8
Squeeze the cucumbers tightly using a salad spinner or your hands after soaking for 15 minutes to remove excess water.
9
Place the drained bellflower roots and cucumbers in a bowl, pour in the prepared seasoning sauce, and toss evenly.
10
Add the sliced chives and mix lightly.
11
Finish by sprinkling with sesame seeds.