1
Wash the bellflower roots and soak them in water.
Bellflower Root and Cucumber Salad
A recipe for bellflower root and cucumber salad that removes the bitterness and adds a sweet and sour flavor.
KoreanSide Dish
📝 7 steps
What You'll Need
Bellflower root400g
Coarse salt1 tbsp
Sugar3 tbsp
Cucumber1
Fine salt1 tsp
Sugar0.5 tbsp
Jin-ganjang (soy sauce)1 tbsp
Anchovy fish sauce1 tbsp
Vinegar4 tbsp
Regular fine chili powder1 tbsp
Spicy fine chili powder1 tbsp
Minced garlic1 tbsp
Oligosaccharide2 tbsp
Regular coarse chili powder2 tbsp
White part of green onion1 stalk
Sesame seeds1 tbsp
Instructions
2
Cut the bellflower roots in half and peel them.
3
Cut the bellflower roots into bite-sized pieces.
4
Add 1 tbsp of coarse salt and 3 tbsp of sugar to the bellflower roots and rub them together.
5
Use a vegetable peeler to remove only the prickly parts of the cucumber, then slice it diagonally.
6
Add 1 tsp of fine salt and 0.5 tbsp of sugar to the cucumber and let it pickle.
7
Make the seasoning sauce by mixing 1 tbsp of soy sauce, 1 tbsp of anchovy fish sauce, 4 tbsp of vinegar, 1 tbsp of regular fine chili powder, 1 tbsp of spicy fine chili powder, 1 tbsp of minced garlic, 2 tbsp of oligosaccharide, 2 tbsp of regular coarse chili powder, and the chopped white part of the green onion.