1
Cut the peeled bellflower roots into bite-sized pieces, splitting thicker parts in half to help remove the bitterness.
Bellflower Root and Squid Salad
A recipe for a sweet, sour, and spicy bellflower root and squid salad that stimulates the appetite.
KoreanSide Dish
⏱️ 41 min total📝 12 steps
What You'll Need
Squid1 (or 2 if small)
Cucumber2 (or 1 if large)
Peeled bellflower root300g
Cooking wine2 tbsp
Red chili powder1 tbsp
Sesame seedsa little
Flower salt (for pickling bellflower root)1/2 tbsp
White sugar (for pickling bellflower root)1 tbsp
Flower salt (for pickling cucumber)1/2 tbsp
Starch syrup (for pickling cucumber)2 tbsp
Commercial gochujang3 tbsp
Red chili powder (for sauce)1 tbsp
Double-strength vinegar2 tbsp
White sugar (for sauce)2 tbsp
Minced garlic1 tbsp
Starch syrup (for sauce)1 tbsp
Flower salt (for sauce)1 pinch
Instructions
2
Rinse the prepared bellflower roots lightly, then rub them with 1/2 tbsp of flower salt and 1 tbsp of white sugar to remove bitterness and pickle for 20 minutes.
⏱️ 20m 0s3
Split the cucumber in half, scrape out the seeds with a spoon, and slice diagonally.
4
Pickle the prepared cucumber with 1/2 tbsp of flower salt and 2 tbsp of starch syrup.
⏱️ 20m 0s5
Clean the squid body and skin, score it with a cross-hatch pattern, and cut into bite-sized pieces.
6
Blanch the squid in boiling water with 2 tbsp of cooking wine, then rinse in cold water and drain.
⏱️ 1m 0s7
In a bowl, mix 3 tbsp of commercial gochujang, 1 tbsp of red chili powder, 2 tbsp of double-strength vinegar, 2 tbsp of white sugar, 1 tbsp of minced garlic, 1 tbsp of starch syrup, and a pinch of flower salt to make the sauce.
8
Rinse the bellflower roots that were pickled for 20 minutes and squeeze out the excess water.
9
Squeeze the excess water out of the pickled cucumber.
10
In a bowl, combine the squeezed bellflower roots, cucumber, and blanched squid, then mix with 1 tbsp of red chili powder to add color.
11
Add the prepared sauce and toss everything together evenly.
12
Finish by sprinkling with sesame seeds.