1
Marinate the bellflower roots in salt and rub them to remove bitterness.
Bellflower Root and Cucumber Salad
A side dish recipe to stimulate the appetite in summer, featuring bellflower roots with bitterness removed and cucumbers with moisture drained, tossed in a sweet and sour sauce.
KoreanSide Dish
⏱️ 20 min total📝 9 steps
What You'll Need
Bellflower root1kg
Cucumber3
SaltAs needed
Red chili3
Garlic1 tbsp
Sugar3 tbsp
Maesil-cheong (green plum syrup)As needed
Vinegar2 tbsp
Gochujang (red chili paste)3 tbsp
Instructions
2
Add a handful of salt to the bellflower roots, rub well, and let marinate for 10 to 20 minutes.
⏱️ 20m 0s3
Cut the cucumbers in half and slice diagonally.
4
Marinate the cucumbers in salt to remove moisture and bitterness.
5
Cut the red chilies in half, remove seeds, and slice diagonally.
6
Rinse the marinated bellflower roots and squeeze tightly to remove moisture.
7
Squeeze the marinated cucumbers tightly to remove moisture.
8
In a bowl, mix 1 tbsp garlic, 0.5 tbsp salt, 3 tbsp sugar, plum syrup, 2 tbsp vinegar, and 3 tbsp gochujang to make the seasoning sauce.
9
Add the bellflower roots, cucumbers, and red chilies to the sauce and toss gently.