1
Tear the prepared bellflower roots into thin, bite-sized pieces.
Dried Pollack and Bellflower Root Salad
A side dish recipe for dried pollack and bellflower root salad, featuring crunchy, slightly bitter bellflower roots and savory dried pollack tossed in a spicy and sweet sauce.
KoreanSide Dish
📝 11 steps
What You'll Need
Bellflower root150g
Salt1/2 tbsp
Sugar2 tbsp
Dried pollack50g
Green onion10g
Minced garlic30g
Gochujang (red chili paste)2 tbsp
Fine chili powder1 tbsp
Starch syrup2 tbsp
Sesame oil2 tbsp
Roasted sesame seeds1 tbsp
Instructions
2
Add salt to the bellflower roots and pickle them slightly to remove the bitterness.
3
Add 1 tbsp of sugar and gently rub the bellflower roots.
4
Touch the bellflower roots, and once they have wilted, pour in some water for a moment.
5
Remove the bellflower roots and squeeze them out.
6
Cut the softened bellflower roots into bite-sized pieces.
7
Since the dried pollack is very dry, pour in some water to soak it for a moment.
8
Quickly remove the soaked dried pollack from the water.
9
Finely chop the green onion and minced garlic.
10
Place the bellflower roots in a bowl and mix with sugar, starch syrup, minced garlic, gochujang, and fine chili powder.
11
Add the sesame oil and roasted sesame seeds, and mix well to finish.