1
Snap the bellflower roots in half and slice them thinly lengthwise to prepare.
Sweet and Sour Bellflower Root Salad
A recipe for bellflower root salad that is sweet and sour without any bitterness, perfect for cutting through the greasiness of holiday food.
KoreanSide Dish
⏱️ 30 min total📝 10 steps
What You'll Need
Bellflower root350g
Cucumber1
Chives7 stalks
Coarse salt2.5 tbsp
Sugar2 tbsp
Vinegar3 tbsp
Gochujang (red chili paste)1 tbsp
Red chili powder1 tbsp
Maesil-cheong (green plum syrup)2 tbsp
Minced garlic1 tbsp
Sugar1 tbsp
Vinegar2 tbsp
Guk-ganjang (soup soy sauce)2 tbsp
Sesame seeds1 tbsp
Instructions
2
Place the prepared bellflower roots in a bowl, add a little water and 1 tbsp of coarse salt, rub vigorously to remove the bitterness, and rinse.
3
Add 2 tbsp of sugar to the bellflower roots and rub them to further remove bitterness and help them absorb the sugar.
4
Add 3 tbsp of vinegar to the bellflower roots to reduce bitterness and shorten the preparation time.
⏱️ 30m 0s5
Wash the cucumber thoroughly, cut in half, slice diagonally, and marinate with half a tbsp of salt.
6
Cut the chives into 2-3cm long diagonal pieces.
7
In a bowl, mix 1 tbsp gochujang, 1 tbsp red chili powder, 2 tbsp plum syrup, 1 tbsp minced garlic, 1 tbsp sugar, 2 tbsp vinegar, and 2 tbsp soup soy sauce to make the seasoning sauce.
8
Place the marinated bellflower roots and cucumber in a cheesecloth and squeeze tightly to remove excess moisture.
9
Place the squeezed bellflower roots and cucumber in a bowl, add the remaining half tbsp of red chili powder first to absorb moisture, and toss to coat evenly.
10
Add the prepared seasoning sauce, sliced chives, and 1 tbsp of sesame seeds, then toss gently to finish the bellflower root salad.