Bellflower Root and Cucumber Salad

In a bowl, combine 500ml of lukewarm water, 2T of salt, 2T of vinegar, and 2T of sugar, stirring until the sugar and salt dissolve. Add the bellflower root and rub it firmly to remove bitterness and impurities.

Cut the bellflower root and cucumber into bite-sized pieces and thicknesses.

Place the prepared bellflower root and cucumber in a bowl, add 1T of salt, 2T of vinegar, and 2T of sugar, toss lightly, and let it marinate for 20 minutes.

In a separate bowl, mix 2T of red chili powder, 1T of brewed soy sauce, 1T of gochujang, 1T of minced garlic, 2T of plum extract, 2T of vinegar, and 1T of sesame seeds to make the seasoning sauce.

Rinse the marinated bellflower root and cucumber lightly under running water, then drain in a colander.

In a large bowl, combine the drained bellflower root and cucumber with the prepared seasoning sauce and toss well to finish.