1
To prepare 1kg of bellflower root, add salt and rub it to remove the bitterness.
Sweet and Sour Bellflower Root and Cucumber Salad
A recipe for a sweet and sour bellflower root and cucumber salad that removes the bitterness, has a crunchy texture, and doesn't release water, making it delicious even after being stored for a few days.
KoreanSide Dish
📝 8 steps
What You'll Need
Bellflower root1kg
Cucumber3
Water dropwortan appropriate amount
Red chili pepper1
Cheongyang chili pepper3
Salt1 handful
Sugar3 tbsp
Plum extractan appropriate amount
Vinegar2 tbsp
Gochujang (red chili paste)4 tbsp
Minced garlic1 tbsp
Instructions
2
Rinse the bellflower root that has been salted and de-bittered with water, then drain.
3
Cut 3 cucumbers in half and slice them thinly on a bias.
4
Add salt to the sliced cucumbers to pickle them and drain the water.
5
Cut the water dropwort, 1 red chili pepper, and 3 Cheongyang chili peppers into bite-sized pieces.
6
In a bowl, mix the seasoning ingredients: 4 tbsp gochujang, 3 tbsp sugar, 1 tbsp minced garlic, plum extract, and 2 tbsp vinegar to make the sauce.
7
Mix the de-bittered bellflower root and drained cucumbers, then add the water dropwort and chili peppers.
8
Add the prepared sauce and toss gently so that the ingredients are well coated.