1
Split the thick parts of the bellflower roots to make them easier to eat.
Bellflower Root and Cucumber Salad
This is a recipe for bellflower root and cucumber salad that is soft, sweet, and sour without any bitter aftertaste.
KoreanSide Dish
⏱️ 10 min total📝 10 steps
What You'll Need
Bellflower root300g
Cucumber2
Salt1 tbsp
Sugar3 tbsp
Water1 cup
Minced garlic1 tbsp
Chili powder1 tbsp
Soy sauce1 tbsp
Vinegar2 tbsp
Oligosaccharide2 tbsp
Gochujang (red chili paste)2 tbsp
Minced ginger0.1 tbsp
Sesame seedsa little
Instructions
2
Add 1 tbsp of salt to the bellflower roots and rub them by hand to remove the bitterness and moisture.
⏱️ 0m 30s3
Add 1 tbsp of sugar and 1 cup of water to the bellflower roots and let them pickle for 10 minutes to completely remove the bitterness and soften them.
⏱️ 10m 0s4
Wash the cucumbers thoroughly, remove the sharp prickles, split them in half, scoop out the seeds, and slice them diagonally into 0.5cm thick pieces.
5
Add 0.5 tbsp each of salt and sugar to the cucumbers and pickle them slightly.
6
Rinse the pickled bellflower roots with water and squeeze out the moisture tightly.
7
Squeeze the moisture out of the pickled cucumbers as well.
8
Make the seasoning sauce by mixing 1 tbsp of minced garlic, 2 tbsp of sugar, 1 tbsp of chili powder, 1 tbsp of soy sauce, 2 tbsp of vinegar, 2 tbsp of oligosaccharide, 2 tbsp of gochujang, and 0.1 tbsp of minced ginger.
9
Add the seasoning sauce to the prepared bellflower roots and cucumbers and mix evenly.
10
Finally, sprinkle with sesame seeds to finish.